Austrian fluffy pancakes
4 servings
30 minutes
Austrian fluffy pancakes are a true embodiment of cozy and warm Austrian cuisine. This dessert, also known as 'kaiserschmarrn', dates back to the time of Emperor Franz Joseph I, who particularly loved this airy and tender pancake. Its rich flavor unfolds thanks to a creamy batter with whipped egg whites, while caramelized raisins and the aroma of cinnamon add an exquisite sweet touch. These pancakes are served torn into pieces, often with powdered sugar and fruit jam. Perfect for cozy breakfasts or delicate dinners, they bring a sense of celebration to everyone who tries them.
1
Separate the egg whites and beat until frothy.
- Chicken egg: 4 pieces
2
Melt 60 grams of butter and beat with egg yolks and sugar. While stirring constantly, add flour and salt. Pour in the milk and combine with the egg whites. Knead the dough.
- Butter: 85 g
- Icing sugar: 60 g
- Wheat flour: 100 g
- Salt: to taste
- Milk: 150 ml
3
Fry the raisins in butter.
- Raisins: 75 g
- Butter: 85 g
4
Spoon the batter onto the skillet and fry for 5 minutes. Then carefully flip and fry for another 3 minutes.
5
Cut the pancake into sectors, sprinkle with raisins and cinnamon.
- Raisins: 75 g
- Cinnamon: to taste
