Kaiserschmarrn (Shredded Pancake with Apple Sauce)

Ingredients

• 130 g wheat flour
• 2 dl milk
• 3 egg
• 3 tbsp white sugar
• 40 g butter
• 40 g raisins
• 3 tbsp apple juice
• 1 tsp vanilla extract
• 1 pinch salt
• 2 tbsp powdered sugar
• 200 g apple sauce

Method

1. 1.

   Plump the raisins — Warm the apple juice, pour it over the raisins and leave them to plump for 15 minutes. Drain them just before they go into the pan so they do not wet the batter.

2. 2.

   Whisk and rest the batter — Separate the eggs. Whisk the yolks with the milk and vanilla, then beat in the flour and salt until the batter is completely smooth. Let it rest for 10 minutes.

3. 3.

   Fold in the egg whites — Whip the egg whites with 1 tablespoon of the sugar to soft, floppy peaks and fold them into the batter in two additions, keeping as much air in as you can. The batter should wobble, not pour.

4. 4.

   Cook the pancake base — Melt 25 g of the butter in a 24 cm non-stick pan over medium heat. Pour in the batter, scatter the drained raisins over the top and cook undisturbed for 4-5 minutes, until the underside is golden and the edges look set.

5. 5.

   Tear it into ragged pieces — Cut the pancake into quarters in the pan, flip each piece and cook for 2-3 minutes more, then tear it into rough 3-4 cm pieces with two spatulas or forks. Ragged edges are what you want.

6. 6.

   Caramelise and dust — Add the remaining butter and 2 tablespoons of sugar, raise the heat and toss the pieces for 2-3 minutes until the sugar catches and the torn edges turn crisp and caramelised. Dust heavily with icing sugar and serve hot with the apple sauce.