Pancakes with Rum and Raisins (Austrian Kaiserschmarrn Tyrol)
Kaiserschmarrn Tyrol Style is from the region Tyrol (Tirol) in Austria and the recipe comes from a "Tiroler Landgasthof" (country inn in Tyrol) where they make this dish since generations the same way. But let us warn you: It is not a dish for someone who has to count the calories. The Kaiserschmarrn is a wonderful dish for a Brunch buffet, for breakfast or as a dessert. The traditional side dish with the Kaiserschmarrn is Pflaumenmus (plum sauce or plum compôte).
raisins (100 g)
5 Tbsp. dark rum or cognac or apple juice
6 egg yolk
1 (0.3 oz) pkg vanilla sugar
1 Tbsp. sugar
1 dash sea salt
butter, melted (50 g)
all-purpose flour, unbleached (250 g)
milk (500 mL)
6 egg white
4 tsp. confectioners' sugar
Soak raisins in rum or cognac for at least 30 minutes (alternatively use apple juice).
Beat egg yolks with vanilla sugar, salt and 1 heaped Tbsp. sugar until foamy.
Use the bourbon vanilla sugar or make it with Bourbon vanilla and sugar.
Add all-purpose flour, unbleached and milk alternating spoon by spoon.
Add butter, melted (this makes the difference).
Beat egg white until firm and with a spoon add it to the dough slowly; then add raisins without the rum.
Melt butter in a skillet and pour dough into skillet, then reduce heat and let it bake until golden. Then cut it in quarters and turn the pieces; then make smaller pieces; always turn and let it bake.
Sprinkle 2 Tbsp. sugar over the Kaiserschmarrn and let it caramelize.
Serve and dust with confectioners' sugar and apple sauce.
Makes 4-6 servings.
Cook's Notes:
- Before you add the firm egg white let dough rest for 30 minutes. The all-purpose flour, unbleached binds better with the liquid. After adding egg white mix well again.
- The dough looks quite thin but that is ok.
- Raisins sink down fast in a dough, before you pour the dough into the skillet, mix well.
- Caramelizing is the key.
- Use a non-stick pan.
- Add sugar, turn, then wait 30 seconds; add sugar to the other pieces, turn, wait again.