Kaiserschmarrn (Austrian Scrambled Pancake)
Description
Kaiserschmarren is a classic Austrian breakfast or dessert pancake, similar to a Dutch baby, that is baked in the oven and served with confectioners' sugar and applesauce.
Ingredients
•
1/4 cup raisins
•
3 tablespoons dark rum
•
1 cup all-purpose flour
•
1 cup whole milk
•
4 eggs, separated
•
2 pinches salt
•
3 tablespoons white sugar
•
3 tablespoons unsalted butter
•
2 tablespoons confectioners' sugar, or to taste
•
2 cups applesauce
Directions
1
Combine raisins and rum in a small bowl and set aside to soak.
2
Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
3
Whisk egg yolks and salt into the moistened flour.
4
Preheat the oven to 350 degrees F (175 degrees C).
5
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
6
Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
7
Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.