Kaiserschmarrn caramelized pancake
oven, stand mixer or handheld mixer with beaters, large bowl, spatula, ovenproof frying pan
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How to beat egg whites
How to measure
Nutrition per serving
Step 1/ 6
- 1⅓ egg whites
- 20 g sugar
- 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
- 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
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!