Kaiserschmarrn (kie-zer-schmahr’en) is a famous Austrian dessert. This rich rum-flavoured sultana or raisin pancake may be served on its own or with a fruit sauce.2 oz. sultanas or raisins

2 fl. oz. dark rum

4 oz. flour

2 tablespoons sugar g teaspoon salt

4 egg yolks

15 fl. oz. milk

5 egg whites

1 oz. butter

1 tablespoon icing sugar

In a small bowl, soak the sultanas or raisins in the rum for 30 minutes. Drain the sultanas or raisins and discard any excess rum.

Sift the flour, sugar and salt into a medium-sized mixing bowl. Make a well in the centre of the flour mixture and add the egg yolks. With a wooden spoon, mix the eggs into the flour. Gradually add the milk, beating well until the mixture forms a smooth batter. Stir in the sultanas or raisins.

In a second mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, lightly fold the egg whites into the batter.

In a medium-sized frying-pan, melt tablespoon of butter over moderate heat. When the foam subsides, pour half the batter into the pan. Cook for ABOUT 4 minutes, or until the pancake is lightly browned underneath. Slide the pancake out of the pan on to a plate. Melt another

2 tablespoon of butter in the pan. When the foam subsides, return the pancake to the pan, uncooked side down. Cook for a further

4 minutes.

With a knife and fork, cut the pancake, in the pan, into six pieces. Transfer the pancake pieces to a plate and keep hot.

Cook the remaining batter in the same way, frying and cutting it into pieces as before.

Return the first batch of pancake pieces-to the pan and cook the two batches together for 2 minutes, turning them frequently.

Transfer the pancake pieces to a warmed serving dish, sprinkle them with icing sugar and serve at once.

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