Kaiserschmarrn Dessert (Sweet Austrian Rum-Raisin Pancake)
Ingredients
- 1/4 cup raisins
- 1/4 cup rum
- 1 cup whole milk
- 5 eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter, for cooking
- 1 tablespoon unsalted butter, melted for drizzling
- 1/4 cup powdered sugar, plus more for dusting
- Plum preserves, for serving
Steps
- 1
Mix together the raisins and rum in a small bowl. Allow to soak for 30 minutes, and then drain the mixture and discard the rum.
- 2
In a medium-size bowl, beat together the milk, eggs, sugar, vanilla extract and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
- 3
Heat a large nonstick sauté pan over medium heat, and add the 2 tablespoons of butter.
- 4
Pour the batter into the pan, and cook for 5 to 6 minutes or until the pancake has set and the bottom is golden brown.
- 5
Carefully flip the pancake over, and cook for an additional 3 minutes or until golden brown.
- 6
Using a spatula or two forks, tear the pancake into bite-size pieces.
- 7
Drizzle in the melted butter, and sprinkle with the powdered sugar. Turn the heat up to high, and use a spatula to gently toss the pieces for about 5 minutes, or until the sugar has caramelized.
- 8
Sprinkle with additional powdered sugar, and serve with plum preserves.
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