Kaiserschmarrn caramelized pancake

Step 1/ 6

• 1⅓ egg whites
• 20 g sugar

• oven
• stand mixer or handheld mixer with beaters

Preheat oven to 220°C/425°F and separate eggs. In a stand mixer, beat egg whites with sugar until doubled in volume and stiff peaks have formed.

Step 2/ 6

• 1⅓ egg yolks
• 5⅓ g vanilla sugar
• 166⅔ ml milk
• 80 g flour
• salt

• large bowl

Transfer beaten egg whites to a large bowl. Add egg yolks, vanilla sugar, milk, flour, and a pinch of salt to stand mixer and beat until well combined.

Step 3/ 6

• spatula

Carefully fold the beaten egg whites into the pancake batter.

Step 4/ 6

• ⅓ tbsp butter
• 16⅔ g raisins

• ovenproof frying pan

Melt butter in a frying pan over medium heat. Add batter to pan, sprinkle raisins on top, and cook for approx. 3 - 5 min. Transfer to preheated oven and bake at 220°C/425°F for approx. 10 - 15 min. until golden.

Step 5/ 6

Using two forks, tear into bite-sized pieces.

Step 6/ 6

• confectioner’s sugar for serving

Garnish with confectioner’s sugar and enjoy!

Enjoy your meal!