Time
0 min
Serving
4 persons
Calories
507
Kaiserschmarrn is an Austrian pancake dessert with rum-soaked raisins. The pancake is shredded into pieces while frying, sprinkled with powdered sugar, and served hot with apple sauce or plum preserves on the side.
Ingredients
- raisins: 0.25 cup
- rum: 0.25 cup
- eggs: 5 piece
- whole milk: 1 cup
- white sugar: 0.25 cup
- vanilla extract: 0.5 tsp
- pinch of salt:
- all-purpose flour: 1 cup
- butter: 2 Tbsp
- butter: 1 Tbsp (melted)
- confectioners' sugar: 0.25 cup (plus more for dusting)
- apple sauce or plum preserves: (for serving)
Metric Conversion
Stages of cooking
-
Combine raisins and rum in a small bowl; let soak for 30 minutes, then drain.
-
Beat eggs, milk, white sugar, vanilla, and salt together in a medium bowl; gradually whisk in flour to make a smooth batter. Stir in drained raisins.
-
Melt 2 tablespoons butter in a large skillet over medium heat; pour batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Flip pancake and cook until this side is also golden brown, about 3 minutes.
-
Tear pancake into bite-sized pieces using a spatula or two forks; drizzle in melted butter and sprinkle with confectioners' sugar. Increase heat to medium-high and gently toss the pancake pieces until sugar has caramelized, about 5 minutes. Sprinkle with additional confectioners' sugar and serve with apple sauce or plum preserves.
