Kaiserschmarrn (Austrian Torn Pancake)

Method

1. Put the raisins in a small bowl, pour over the rum (or warm water for children) and soak for 10 min until plump. Drain off any liquid.

   Add in this stepRaisins 25 gRum (or warm water) 1 tbsp

2. Separate the eggs, putting the whites in a clean, grease-free bowl. Whisk the yolks with the milk, flour and vanilla until completely smooth and lump-free; the batter should be slightly thicker than pancake batter.

   Add in this stepEggs 3Milk 130 mlPlain flour 85 gVanilla extract ½ tsp

3. Add the salt to the whites and whisk until foamy, then add this step's sugar a little at a time and whisk for 3 min more, until glossy with firm peaks. Fold the meringue into the batter in three additions, lifting from the bottom with a spatula; a few white streaks are fine.

   Add in this stepSalt 1 pinchSugar 12 g

4. Melt this step's butter in a 24 cm frying pan on medium heat. When it foams, pour in the batter and scatter over the raisins. Cook for 4 min, until the underside is golden and the edges have set while the top is still a little moist. If the size shows ×2, use two pans or cook in two batches with half the butter and batter each.

   Add in this stepButter 15 g

   medium heat

5. Cut the pancake into quarters with a spatula and flip each piece. Turn the heat down to medium-low heat and cook for 3 min more, then tear it into bite-sized pieces with two spatulas or two forks.

   medium-low heat

6. Add the remaining butter and sugar and toss on medium heat for 2 min, until every piece is glossy and lightly caramelised. Break open a large piece: there should be no wet batter inside.

   Add in this stepButter 10 gSugar 8 g

   medium heat

7. Pile onto warm plates, dust generously with icing sugar through a fine sieve and serve straight away with the compote.

   Add in this stepIcing sugar 2 tbspPlum compote (Zwetschkenröster) or apple sauce 160 g