Kaiserschmarrn
- Combine lemon juice and icing sugar to make lemon icing. Put to one side.
- In a medium mixing bowl, beat together the milk, eggs, caster sugar, vanilla, and a pinch of salt. Gradually whisk in the flour to make a smooth batter. Stir in the raisins or sultanas..
- In a large fryingpan melt 2 tablespoons butter over medium heat.
- Pour the batter into the fryingpan and cook for 5 to 6 minutes, or until the pancake has set and the bottom is golden brown.
- Turn over the pancake and cook 3 minutes, or until this side is also golden brown.
- Using a spatula or two forks, tear the pancake into bite-size pieces.
- Drizzle in the melted butter and sprinkle with the lemon icing sugar.
- Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the lemon icing has started to caramelise.
- Finally, serve and enjoy. Yum!
This cake was one of the first things that I learnt to cook with my mum.
This is one of those recipes that we have had in the family for ever and I don't think anyone can remember where it came from. Someone told us that it is Austrian, but I don;t know. All I know is that the plates are always licked clean when we have it.
Ingredients
To make Kaiserschmarrn you will need the following ingredients: