We haven't had a pancake recipe in a while, and this time I even have one that's a main course :)
The recipe is from Sandra who's the queen of all Austro-Hungarian food (and I worship her for that).
I think it was meant for 6 but it fed 3 hungry postgrads rather well.
Kaiserschmarrn
8 Eggs, separated
5 tbsp Sugar
240 g Flour
500 ml Milk
60 g Raisins
1 tbsp Vanilla sugar
1 tbsp Rum
1 pinch Salt
Some butter for the frying
If you like raisins soak them in the rum for about half an hour, otherwise leave them out and just put the rum in with the next step.
In a large bowl mix the milk, egg yolks, vanilla sugar and the flour (add raisins if using).
In a separate bowl, beat the egg whites, sugar and salt until soft peaks form, then fold it under the egg yolk mix.
Heat your pan over a medium heat with a generous dollop of butter and put about 1/3 of the batter into the pan. This is the biggest pancake you'll probably ever make so no worrying!
Wait until you see little holes forming, flip the pancake, wait for a minute and then you get to rip it to pieces.
This is Tim attacking the Kaiserschmarrn.
Give it another 2 or 3 minutes until the little pieces are golden brown and all fabulous.
Serve with icing sugar sprinkled on top, or with some apple sauce, or some berries - oh the possibilities!
You'll next hear from me on the train back home (whoop whoop), have a glorious week until then.
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