Kaiserschmarren

THIS IS NOT MY RECIPIE - BUT IT IS STILL GOOD
We grew up having this dish for lunch in Austria, I love making it for breakfast now it is delicious.
Kaiser is the German word for emperor. Many dishes in the Austrian cuisine have the prefix Kaiser in their names, those are dishes that were devoted to the Austro-Hungarian emperor.
A Kaiserschmarren is a common Austrian sweet dish. It is served often as a complete meal in itself following a tasty soup. Austrians quite often eat a sweet dish after the soup for lunch. For example Palatschinken - Austrian pancakes filled with hot apricot jam, a Scheiterhaufen - baked layers of apples with raisins and white bread and topped with sugared, stiffly beaten egg whites or, as here, a Kaiserschmarren.

serves 4
1 cup milk
1 cup flour
4 eggs (divided)
a pinch of salt
2 Tablespoons raisins (optional)
1 Tablespoon butter
2 Tablespoons granulated sugar

In a bowl mix milk, salt, flour and egg yolks very good until you have a smooth batter. Seperately beat the egg whites with the sugar until it is stiff. Now combine the batter with the stiffly beaten egg whites. Be careful and just fold it in, don't mix it to well, otherwise the egg whites won't hold, as we say.

In a wide pan melt butter and add raisins. As the butter heats stir it with the raisins and the raisins will absorb a bit of the butter, they will regain their initial grape size.

Now add the Kaiserschmarren batter and stir only a little bit, so that the raisins not only stick on the pan's bottom but also are inside the dough, otherwise the raisins will brown too much. You can of course also just mix the raisins into the batter before you pour it into the hot pan.

Lower the heat and cover the pan. This thick pancake should brown on one side and all will rise a bit now. After two minutes or so lift the pancake a bit with a spatula and have a look. When the pancake is golden to brown colored turn it in the pan and bake on the other side.

When browned and baked tear the pancake into mouth sized pieces with the help of a spatula. Add granulated sugar and on moderate heat let the sugar almost caramelize, stir and serve on a warm plate. Dust with powdered sugar (icing sugar.) Serve cold sweet apple sauce or plum preserves with this Kaiserschmarren.

As you can see we served it with mixed berries that were frozen, I just popped it in the microwave for 3 mins with some sugar.

I borrowed this recipe from a website of an austrian cook and it is authentic and tastes just like we used to have on our skiing hols in austria. As you can see we have another member of the English family hooked on Austrian pancakes.