Kaisershcmarrn
Posted by Marit on May 12, 2008
According to an Estonian cookbook, kaiserschmarrn - a fluffy pancake sprinkled with sugar - is a German national dish. Austrians prepare kaiserschmarrn as well, but bit differently - with rum-soaked raisins for example. I tried the German version and it turned out 
to be pretty tasty, a good change for regular pancakes and also a nice alternative for an oven pancake.
Serves four (1 pancake each):
8 eggs 4 tbsp sugar 150 ml milk 400 ml flour 0.5 ts sugar 100 ml raisins 2-3 tbsp butter
# Separate the eggs. Beat egg yolks with sugar until fluffy.
# Stir in milk, flour and salt. Let it stand for about 10 minutes, then fold in raisins.
# Beat the egg whites until stiff. Carefully fold into the batter.
# Heat the pan and melt some butter on it. Pour 1/4 of the batter into the pan and bake at low heat until the pancake has set and the bottom is golden brown.
# Turn over the pancake and cook until this side is also golden brown. I was afraid that it will be difficult to turn the pancake, but it held together very nicely and did not break, so no worries. When serving, sprinkle over with sugar.
It tastes good when cold as well, so maybe it would be a good snack for serving in parties.
