Cuisine: Austrian
Author: Kirsten | My Kitchen in the Rockies
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • ¼ cup (30 g) organic raisins
  • 2 Tablespoons (30 ml) rum, (or apple juice)
  • 4 organic eggs, separated into yolks and whites
  • ¼ cup (50 g) organic white sugar
  • a pinch of salt
  • ½ teaspoon (2.5 ml) good vanilla
  • 1½ cup (125 g) organic white flour
  • 1½ cup (375 ml) organic 2 % milk
  • unsalted organic butter for the pan
  • organic powdered sugar for dusting
  1. Place your raisins in a cup and soak in rum for 30 minutes, drain.
  2. Using an electric mixer or stand mixer beat egg yolks, sugar, salt, and vanilla until the mixture has a light yellow color, about 4 minutes.
  3. With the mixer set on low stir in flour and milk alternating, scrape sides in between, finishing with the flour.
  4. Fold in the raisins.
  5. Beat egg whites in a separate bowl until very stiff and fold them very carefully under the flour mixture(by hand using a spatula).
  6. Heat a 10-12 inch non stick skillet on medium heat, add some butter and fill batter about 2 inches (5 mm) high into the pan. Cook batter until pan side is golden brown. Flip huge pan cake carefully and cook until cooked through and golden brown.
  7. Take the pan cake out of the pan and shred it (using two forks) into bite size pieces.
  8. Place more butter into the pan, let it melt and add the shredded pan cake. Cook for about two more minutes.
  9. Transfer Kaiserschmarrn onto a plate, sprinkle with powdered sugar and serve immediately.
Don't be worried, the batter is very liquid. Make sure to have the batter evenly mixed before pouring into the pan, since the egg white tends to float on the top.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/04/21/kaiserschmarrn/