Viennese Kaiserschmarrn
by Tavolino
A classic Austrian staple: fluffy, caramelized pancake batter, perfectly prepared in a skillet and finished briefly in the oven.
Ingredients
- Wheat flour (Type 480) 200 g
- Sugar 30 g
- Salt 1 pinch
- Eggs (size M) 4 pcs
- Milk 300 ml
- Butter (for the pan) 40 g
- Raisins (dried) 30 g
- Butter (for caramelizing) 1 tsp
- Sugar (for caramelizing) 1 tsp
- Powdered sugar 1 pinch
Preparation
- 1
Separate the eggs. Whisk the flour, sugar, salt, egg yolks, and milk in a bowl until you have a smooth, thick batter.
- 2
In a separate bowl, beat the egg whites with a hand mixer until stiff peaks form.
- 3
Gently fold the beaten egg whites into the batter.
- 4
Melt the butter in a large skillet (approx. 32 cm) until foaming.
- 5
Pour the batter into the skillet, cover with a lid, and cook over reduced heat for about 4-6 minutes until golden brown.
- 6
Sprinkle the raisins over the batter. Quarter the pancake with a spatula, flip, and cook for another 4-6 minutes with the lid on.
- 7
Tear the pancake into irregular pieces using two spoons.
- 8
Place the skillet in a preheated oven at 180 °C (convection) for 6 minutes.
- 9
Remove the skillet from the oven, add 1 tsp of butter and 1 tsp of sugar.
- 10
Briefly caramelize on the stovetop while stirring.
- 11
Arrange on plates and dust with powdered sugar.