Elisabeth Plank’s Lazy Kaiserschmarrn
Updated: May 18
Kaiserschmarrn is a traditional Austrian dish and can be eaten as a dessert or a main course. It is the ultimate in comfort food, but the original is rather complex so this is my lazy version! It can be served with any kind of compote or apple purée. Traditionally, it is served with Zwetschkenröster (a compote made of plums, spiced with cinnamon, clove, sugar and lemon).
1/4 litre milk
5 heaped tbsps of all-purpose flour
A pinch of salt
Butter for the pan
Some raisins (a handful)
Inländerrum or water if no alcohol is desired. You can also dilute the sweet rum (40%) with water. It’s a rum made from sugar beet and spices, but you could substitute with conventional rum or brandy.
Prepare the raisins in a bowl and cover in your chosen alcohol or water.
Let them soak for a while (ideally for an hour, but if not, just before you make the batter is fine).
Sieve them before you use them.
Prepare the batter: whisk eggs and flour together, add the salt and the milk and whisk, the batter should be thick and viscous.
Heat the butter in a non-stick pan (approx 24 cm diameter) on the stove, and then pour in half the batter.
Add the raisins, then the rest of the batter.
Put the lid on the pan, and cook on low heat.
When it starts to set, turn the pancake over and and cover it again.
It is done when it is still fluffy on the inside and not too dry on the outside.
When it is done, carefully break in bite size pieces, with two forks.
Let it bake with no lid for a moment.
Serve with sprinkled sugar to taste.