Souffled Pancake (Kaiserschmarrn)
Source: SharonCb (German Traditional Cooking, Omega Books 1982)
2 1/4 cups (10 oz) flour
salt
2 cups (16 fl oz) milk
6 egg yolks
4 T (60 grams) (2 oz) butter, melted
1/2 cup (3 oz) raisins or sultanas, soaked in lukewarm water for 1 hour and drained
2 T rum
6 egg whites, beaten until stiff
butter, for frying
icing (confectioner's) sugar
1) Prepare a batter from the flour, salt, milk and egg yolks. Add the melted butter, the raisins or sultanas and the rum and mix well together.
2) Gradually fold the beaten egg whites into the batter.
3) In a frying pan melt some butter and pour in a layer approximately 1 cm (1/2 inch) of batter.
4) Fry until brown then turn to brown the other side.
5) When both sides have been browned, using two forks, tear the pancake into approximately 2.5 cm (1 inch) square pieces.
Add a little more butter and continue frying until all the pieces are brown all round.
6) As each batch is cooked place the pieces on a serving dish, and serve hot sprinkled with icing sugar.
7) Traditionally, Kaiserschmarrn is served with a fruit compote.
Serves 6