Kaiserschmarrn

Ingredients: (1 person as main for dinner, 3 for dessert)

Eggs (3 large, 4 medium or 5 small)

milk

plain flour

castor sugar

icing sugar

butter

raisins or similar (optional: soaked in rum or whisky)

Method

separate the eggs, whisk the yolks with ca. 3tbsp of sugar, add about two parts milk and then about 3 or 5 tbsp of sifted flour (whisk in the flour one by one until it's the consistency of double cream). Let the batter rest/expand for about 20 minutes then fold in the beaten egg whites until incorporated.

Heat a large, thick bottomed frying pan (cast iron is ideal), melt enough butter to generously cover the bottom, pour in the batter. Turn the heat down to medium after about a minute. When the underside starts to brown, chuck in a handful of raisins into the still liquid batter and turn the pancake over. Let brown for a bit then break up into bitesized pieces with your spatula, turn the heat down to low and continue frying for about five minutes. Turn out on plate and dust with icing sugar.

Serve with apple sauce or other fruit compote/preserve.

Done