Kaiserschmarrn caramelized pancake
oven, stand mixer or handheld mixer with beaters, large bowl, spatula, ovenproof frying pan
How to beat egg whites
How to measure
Nutrition per serving
- 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.
- 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.
Carefully fold the beaten egg whites into the pancake batter.
- 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.
Using two forks, tear into bite-sized pieces.
- confectioner’s sugar for serving
Garnish with confectioner’s sugar and enjoy!
Enjoy your meal!