Austrian Kaiserschmarren With Raisins and Plum Jam
At a Glance
- Prep
- 10 minutes
- Cook
- 4 minutes
- Total
- 14 minutes
- Servings
- 4 serving(s)
Categories
- Breakfast
- Brunch
- Austrian
- European
- Skillet
- Easy
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
ZWT 6. These pancakes are delicious. I just tried them this morning. I heated the juice of half an orange in the microwave and put the raisins in the hot juice to plump up. If you don't have cake flour or pastry flour on hand, use all purpose white flour, but use 2 tbsp less flour.
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Equipment
Nonstick skillet, mixing bowls, whisk or mixer, fork
Ingredients
- 6 eggs
- 2 cups pastry flour or 2 cups cake flour
- 1/2 cup sugar
- 1 cup milk
- 1 pinch salt
- 2 tablespoons raisins
- 2 tablespoons butter
- 1/4 cup powdered sugar
- 1/2 cup plum jam, warmed to liquify
Instructions
Separate eggs.
Mix yolks with sugar, milk and flour. Beat well.
Beat egg whites with pinch of salt until stiff. Fold gently into flour mixture.
Put the butter into nonstick skillet to melt. Pour batter into skillet.
Sprinkle raisins onto batter. (Drain them first if you used the hot orange juice to plump them, as I mentioned in the description above.).
Let the pancake cook for a few minutes and then turn it over and tear it up into large pieces, with a fork. Don't overcook it or it will dry out.
Sprinkle with powdered sugar and drizzle with warmed plum jam to serve.
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