Here is the original link Kaiserschmarrn
3 eggs, 75 g flour, 50 ml of milk, 50 ml whipped cream, 25 g sugar, 1 packet of vanilla sugar, 15 g butter (for frying), 30 g of raisins soaked in 2 tablespoons of rum, blueberry/apricot/plum jam (to serve the pancakes)
First, put the raisins in a small bowl and add the rum. Let the raisins soak for about 15 minutes.
We separate the whites from the yolks and put them in two separate dishes. In a bowl, mix the egg yolks with the sifted flour, then add the milk, liquid cream, sugar and the packet of vanilla sugar. Add the raisins to the dough. We mix until we get a homogeneous cream.
In a separate bowl, put the egg whites and a pinch of salt. We mix them until they no longer fall off the mixer blades. kaiserschmarrn fluffy pancakes preparation Carefully incorporate the egg whites into the pancake batter, mixing from bottom to top.
We put the butter in a non-stick pan, on low heat. When the butter has melted, add the pancake batter. We fry the pancake for about 2-3 minutes or until we notice that the surface is filled with small crumbs. At this moment, cut the pancake into four pieces. We turn the pieces on the other side and fry them for another 1-2 minutes. After 1-2 minutes, cut the pancake pieces, directly in the pan, into smaller, irregular pieces. We can use a knife or even a fork to shred the pancake. The pancake pieces do not have to be the same size.
Take out the pieces of Kaiserschmarrn on a plate, dust them with vanilla sugar and taste them hot with your favorite jam.
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