Kaiserschmarrn — torn Austrian pancakes

Kaiserschmarrn — torn Austrian pancakes. Unenriched white all-purpose wheat flour, weighed without shell, Whole milk.

Renate Wagner — adaptação

20 + 20 min · 4

Ingredients

• 200 g Unenriched white all-purpose wheat flour
• 250 g weighed without shell
• 300 g Whole milk
• 40 g Butter
• 35 g Sugar, white
• 40 g Raisins
• 10 g Icing sugar
• 1 g Ground cinnamon
• 1 g Table salt

Preparation

1. Separate the eggs. Whisk yolks with milk and flour. Beat whites with salt and sugar until softly peaked, then fold gently into the batter.
2. Heat half the butter in each of two non-stick pans. Divide batter and raisins between them. Cover and cook over low-medium heat for 5–6 minutes.
3. Divide each pancake into quarters, turn and cook another 3–4 minutes until set. Tear into bite-sized pieces and toss for 2 minutes.
4. Mix icing sugar with cinnamon, dust over the hot pancake pieces and serve immediately.