Traditional Kaiserschmarrn (Austrian shredded pancakes)

Method

• Step 1

  Separate the eggs and beat the whites until very stiff.

• Step 2

  Mix the egg yolks with sugar, milk, rum, vanilla powder, lemon zest and flour. Add the flour gradually until you achieve a consistency that is light and creamy, but still fluid.

• Step 3

  Gently fold in the beaten egg whites using a whisk. In a large, deep frying pan, melt a piece of butter and pour in the batter.

• Step 4

  Over a low heat, allow the bottom two thirds of the batter to cook through so the underside is golden brown but not hard. Use two spatulas to turn it over, then turn up the heat.

• Step 5

  Once the last bit of liquid has solidified, tear the pancake into large pieces. Turn the heat up again and caramelise the pieces with a good layer of icing sugar.

• Step 6

  Now the Kaiserschmarrn can be served on warmed plates and decorated with a little icing sugar. Best enjoyed warm!
  
  Depending on your mood and taste, you can mix raisins into the batter and scatter toasted flaked almonds over the top. The classic accompaniment is apple compote, but the fruity sour flavours of morello cherries, plums and blueberries will also go perfectly with the dish.