Kaiserschmarrn
A fluffy pancake with raisins, torn into pieces in the pan and served with icing sugar and plum compote. The dessert of Kitzbühel’s ski huts and all over the Tyrol.
Ingredients
- 4 eggs
- 125 g flour
- 250 ml milk
- 2 tablespoons of sugar
- 30 g raisins soaked in rum
- 40 g butter
- Icing sugar
- Plum or apple compote
How to make it at home
- Separate the eggs. Beat the yolks with the milk, flour and a pinch of salt; whisk the whites with the sugar and fold them in.
- Melt the butter in a large frying pan, pour in the batter and scatter over the raisins.
- When the base is golden, flip it (in sections if necessary) and brown the other side.
- Tear it into pieces with two forks, sprinkle with sugar and let it caramelise for a minute.
- Serve with icing sugar and compote.
The trick: It’s said that Emperor Franz Joseph preferred it “torn”: don’t worry if it breaks.