Let’s allow ourselves to destroy a pancake and make a Kaiserschmarrn, called "trhanec" in Czech! I guarantee you’ll enjoy this sweet treat a lot. Curious? Let’s hurry up and cook!
- 1 cup (130 g) all-purpose flour
- 2 eggs with the yolk and white separated
- 1 cup (240 ml) milk
- 2 Tbsp unsalted butter
- 1 Tbsp granulated sugar
- handful raisins optionally soaked in rum ahead
- pinch of salt
- powdered sugar for the final icing
- jam for serving
Sift the flour mixed with salt into a bowl. In a clean bowl, whisk the milk, granulated sugar, and egg yolks. Stir the egg mixture into the flour until a pancake batter is created. Let it rest for 15 minutes.
Meanwhile, whip the egg whites into stiff snow and then gently fold them into the batter.
In a large frying pan (with a lid), melt 1 Tbsp butter over medium heat. Pour in the batter and sprinkle with raisins on the surface.
Cover with the lid, wait until the underside is browned, then use two forks to tear the thick pancake into bite-sized pieces. At this point, add the 2nd Tbsp butter to the pan. Flip the shredded pieces and fry them until golden.
- Makes 2 portions.
- Serve dusted with powdered sugar as a dessert or a light lunch. If you want, you can add a bowl of good jam.
- The Kaiserschmarrn pancake should be about 1-inch high. If the batter layer is higher, the bottom will be cooked through, while the middle will still be runny.
- It is important to fry the pancake over medium heat. If you turned the heat too high, Kaiserschmarrn would be burnt downside. Be patient, please!