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
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.