Kaiserschmarrn with raisins and rum

Name: Kaiserschmarrn with raisins and rum
Ingredients: 3 eggs; 250 ml milk; 2 heaped tablespoons granulated sugar; 15 g sour cream; 200 g type 00 white flour; 1 g salt; 100 g raisins; 1 tablespoon rum; 50 g butter; 10 g powdered sugar

Dessert - Kaiserschmarrn with raisins and rum by Agripina L. - Recipia

Raisins mixed with rum go into Kaiserschmarrn with raisins and rum, a thick, sweet pancake torn into pieces and browned in butter. The eggs, milk, sour cream and flour give it a soft center and browned edges; I prefer larger pieces, so they keep a little of that fluffy center instead of turning into tiny crumbs in the pan. Prep: 15 minutes. Cook: 12 minutes. Rest: 30 minutes. Total time: 57 minutes. Servings: 4. About 490 kcal and 13 g protein per serving.

Ingredients

3 eggs
250 ml milk
2 heaped tablespoons granulated sugar
15 g sour cream
200 g type 00 white flour
1 g salt
100 g raisins
1 tablespoon rum
50 g butter
10 g powdered sugar

Preparation

1. Separate the eggs. Put the yolks in a bowl with the milk, sugar, sour cream and flour, then mix until you have a smooth batter. 2. Beat the egg whites with 1 g of salt until they hold stiff peaks. 3. Gently fold the egg whites into the batter. Mix the raisins with the rum and add them. 4. Melt the butter in a nonstick pan over medium-low heat. Pour in the batter and cook for 7 minutes, until browned underneath and starting to set on top. 5. Tear the pancake into pieces with a spatula, turn them over and cook for another 5 minutes, until lightly browned. Sprinkle with powdered sugar and leave to cool for 30 minutes. I served them cold.

Notes

Egg whites beat better in a clean, dry bowl with no traces of yolk. In a smaller pan, the batter sits thicker; keep the heat lower and allow another 2-3 minutes, until it no longer looks glossy in the middle. Mix the rum into the raisins before adding them to the batter; for an alcohol-free version, replace the tablespoon of rum with a tablespoon of apple juice. Serve the pieces with applesauce or blueberry jam. You can use 100 g of dried cranberries instead of the raisins; the batter contains gluten, dairy and eggs. Leftovers keep covered in the fridge for up to 3 days and can be briefly reheated in a pan.