These rum-spiked pancakes are based on the traditional Austrian Kaiserschmarren and are totally delicious Kaiserschmarrn, or Kaiserschmarren was first prepared for the Austrian Emperor Francis Joseph I (1830–1916).
- 2 tbsp raisins
- 1 dash rum
- 1 tsp ground cinnamon
- 1 tbsp golden caster sugar
- 6 eggs, separated
- 350 ml milk
- zest of a lemon
- 2 tbsp golden caster sugar
- 180 g plain flour
- 3 tbsp sugar
- 1 pinch salt
- 50 g butter for frying, roughly
- 1 tbsp butter shavings and sugar to scatter over
- Place the raisins in a bowl and pour over the rum, 1 teaspoon of ground cinnamon and sugar and leave to stand for approximately 15 minutes.
- Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavour with some grated lemon rind and sugar, and add the flour. Mix to form a smooth dough.
- Beat the egg whites with the sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix.
- Place a medium frying pan over the heat and melt the butter. Pour in the mixture and, after 1-2 minutes, scatter the soaked raisins over the top. Cook the underside until a light brown colour, then turn over using a spatula and cook for a further 6-8 minutes until golden brown.
- Tear the pancake into small pieces using two forks. Scatter the butter shavings over the top and sprinkle with some sugar.
- Serve with apple sauce, berry fruit compote and dust with icing sugar and cinnamon.
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