Torn Kaiserschmarrn with Rum Raisins

What you need

• 30 g (3 tbsp) raisins
• 2 tbsp dark rum, optional
• 4 eggs, separated
• 1 pinch salt
• 250 ml (1 cup) whole milk
• 1 tsp vanilla extract
• 150 g (1 1/4 cups) all-purpose flour
• 30 g (2 1/2 tbsp) granulated sugar
• 40 g (3 tbsp) butter
• 2 tbsp powdered sugar, for dusting
• applesauce or plum compote, for serving

Method

Restated from the original video

1. 1

   Put the raisins in a small bowl with the rum and leave them to plump while you make the batter.

2. 2

   Separate the eggs. Whisk the whites with the salt to stiff peaks.

3. 3

   In a second bowl, whisk the egg yolks, milk, vanilla, flour and sugar into a smooth, thick batter.

4. 4

   Fold the whites into the batter in two additions, keeping as much air as possible.

5. 5

   Melt the butter in a large frying pan over medium-low heat until it foams.

6. 6

   Pour in the batter and cook undisturbed until the underside is golden and the edges set, 3-4 min.

7. 7

   Cut the pancake into quarters with a spatula and turn each piece over. Cook for another 2 min.

8. 8

   Drain the raisins and scatter them over the pancake.

9. 9

   Tear the pancake into rough bite-sized pieces with two forks or the spatula, turning them until golden on all sides and cooked through, 4-5 min.

10. 10

    Dust with half the powdered sugar and toss once more so it caramelises lightly.

11. 11

    Pile onto plates, dust with the remaining powdered sugar and serve hot with the compote.

Imported from dirndlkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.