Kaiserschmarrn Recipe

Put the sultanas into a small saucepan and add enough rum to just cover them. Put the saucepan over a low-medium heat and cook gently for about five minutes, then take the pan off the heat and leave the sultanas to soak. To make the batter, put the egg whites into a mixing bowl, and use an electric whisk to beat them until soft mounds form beneath the whisk when you lift it. In a separate, large mixing bowl, beat the egg yolks until smooth, then add the milk, caster sugar, salt and flour. Drain and add the raisins, and tip in the vanilla essence and lemon zest, mixing everything together. Gently fold in the egg whites.

Next, put a large frying pan over a medium heat, add the butter and let it melt. Pour the batter into the pan, making a large pancake, and let it cook for about a minute, then gently lift one edge and check - if it is golden brown underneath, flip the pancake over and cook for another minute or so until the other side has also started to set. Now comes the ‘schmarrn’ part of the recipe; turn the heat to low, then take a clean fork in each hand and use them to tear across the pancake, breaking it into lots of pieces as it continues to cook. When the pieces are mostly golden brown, transfer to a serving plate and dust with the icing sugar/cinnamon mix, then serve straight away with the sliced fruit alongside.