Kaiserschmarrn: Austrian Pancakes

[ 2 ] January 8, 2010 | The Hungarian Girl

Kaiserschmarrn - Austrian pancakes with raisins and confectioner's sugar.

Kaiserschmarrn is a light, caramelized pancake that is combined with raisins and fruit preserves and then topped with powdered sugar. It is believed the dish was first prepared for the Austrian Emperor Francis Joseph I from 1830 to 1916.

This recipe is a simplified version of the dish.

Ingredients

3 tbsp raisins, plus extra for sprinkling
2 tbsp dark rum
1 cup (250 ml) whole milk
5 large eggs
1/4 cup (50 grams) granulated sugar
1/2 tsp vanilla extract
1 cup (128 grams) all-purpose flour
2 tbsp butter
Confectioner’s sugar for dusting
Plum or apple preserves (optional)

Directions

In a small bowl, soak the raisins in rum for about 10 mintues.

In a medium bowl, using a whisk, stir together the milk, eggs, sugar, and vanilla. Gradually add the flour to make a smooth batter.

Using a large frying pan, heat 2 tablespoons of butter over medium heat. Pour the batter into the prepared pan and cook for 4 -5 minutes, or until the pancake has set and the bottom is lightly golden brown. Turn the pancake over and cook the other side. Add the rum soaked raisins. Using a spatula or a fork, begin to tear the pancake into bite-size pieces while it continues to cook.

Sprinkle with confectioners’ sugar and additional raisins if desired. Serve with your favorite plum or apple preserves.