These rum spiked pancakes are based on the traditional Austrian Kaiserschmarren and are totally delicious.
2 tbsp raisins
A dash of rum
1 teaspoon ground cinnamon
1 tablespoon golden caster sugar
6 eggs, separated
350–400 ml milk
zest of a lemon
2 tablespoons golden caster sugar
180–200g plain flour
3 tbsp sugar
pinch of salt
Approx. 50 g butter for frying
1 tablespoon of butter shavings and sugar to scatter over
Serve with apple sauce, berry compote and Icing sugar and cinnamon for dusting
Place the raisins in a bowl and pour over the rum, 1 teaspoon ground cinnamon, sugar and leave to stand for approximately 15 minutes.
Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavour with some grated lemon rind and sugar, and add the flour. Mix to form a smooth dough.
Beat the egg whites with the sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix.
Place a medium frying over the heat and melt the butter. Pour in the mixture and after 1–2 minutes scatter the soaked raisins over the top. Cook the underside until light brown, turn over using a spatula and cook for a further 6–8 minutes until golden brown.
Tear the pancake into small pieces, using two forks. Scatter the butter shavings over the top, sprinkle with some sugar.
Serve with apple sauce, berry fruit compote and dust with icing sugar and cinnamon
Kaiserschmarrn or Kaiserschmarren was first prepared for the Austrian Emperor Francis Joseph I (1830–1916).