Kaiserschmarrn

Kaiserschmarrn
Prepare ingredients.
Cut 100 grams of prunes into pieces.
Separate 5-6 eggs in egg white and egg yolk.
Add 5-8 grams of vanilla sugar to the egg yolk.
Add 1 tablespoon of sugar.
Add 1 pinch of salt.
Take a handheld electric mixer.
Whisk egg yolks with it ...
... until light and fluffy.
Melt 50 grams of butter.
Add 250-300 grams of flour spoonful for spoonful ...
Alternately add 1/2 liter of milk spoon for spoon ...
... while stirring.
...
Add melted butter to the flour-milk-egg yolks mixture.
Mix in gently and put aside.
Whisk egg whites ...
... until stiff.
Add beaten egg whites to the flour-milk-egg yolks mixture.
Mix in gently.
...
Add chunks of prunes.
Mix in gently.
Heat 1 teaspoon of butter.
Distribute melted butter well over the whole pan surface.
Reduce heat to medium.
Fill pancake pan with batter until 1 cm thick.
Cook until lightly golden on one side.
Turn pancake.
Cook until lightly golden on the other side.
Cut the pancake into chunks ...
... as shown in this picture.
Transfer to a plate.
Repeat steps with remaining batter.
Before serving, sprinkle pancake chunks with icing sugar.
Serve with apple sauce.

Description

Kaiserschmarrn is a a shredded pancake, which has its name from the Austrian emperor Kaiser Franz Joseph I of Austria, who was very fond of this kind of fluffy shredded pancake. It is a popular meal or dessert in Austria, South Germany, Hungary, Czech Republic, Slovenia, and northern Croatia.

Ingredients

250 grams flour (250-300 grams)
1⁄2 liter milk
50 grams butter
5 eggs (5-6)
1 tablespoon sugar
1 pinch salt
100 grams prunes (original: raisin)
  icing sugar (at will)
5 grams vanilla sugar (5-8 grams)
  apple sauce (at will)