Kaiserschmarrn is an Austrian pancake dessert with rum-soaked raisins. The pancake is shredded into pieces while frying, sprinkled with powdered sugar, and served hot with apple sauce or plum preserves on the side.
Preparation Details
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 4
Ingredients
- ¼ cup raisins
- ¼ cup rum
- 5 eggs
- 1 cup whole milk
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- pinch of salt
- 1 cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon butter, melted
- ¼ cup confectioners’ sugar, plus more for dusting
- apple sauce or plum preserves for serving
Steps
- Combine raisins and rum in a small bowl; let soak for 30 minutes, then drain.
- Beat eggs, milk, white sugar, vanilla, and salt together in a medium bowl; gradually whisk in flour to make a smooth batter. Stir in drained raisins.
- Melt 2 tablespoons butter in a large skillet over medium heat; pour batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Flip pancake and cook until this side is also golden brown, about 3 minutes.
- Tear pancake into bite-sized pieces using a spatula or two forks; drizzle in melted butter and sprinkle with confectioners’ sugar. Increase heat to medium-high and gently toss the pancake pieces until sugar has caramelized, about 5 minutes. Sprinkle with additional confectioners’ sugar and serve with apple sauce or plum preserves.
