Best Schmarren With Raisins Recipes

KAISERSCHMARRN (AUSTRIAN PANCAKES)

Steps:

• If you want to include raisins into your recipe, soak them for around 15-30 minutes in 2 tablespoons of rum. If you don't like rum and/or are sharing this meal with kids, just use water instead.
• Separate the eggs - egg yolks into a large mixing bowl and egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites as this would make it harder to beat the egg whites in the next step.
• Beat the egg whites in their bowl for a few minutes until stiff. When tilting the bowl, the egg whites should barely move/slide. Another way to test that the egg whites are stiff enough is to raise your beaters. If the egg whites create a little "mountain" in the bowl, your egg whites are stiff enough.
• In the bowl with the egg yolks, add sugar, vanilla extract, and salt. Beat with your electric mixer until the batter is smooth.
• Add in the milk and the flour interchangeably into the egg yolk mixture in small increments while beating the batter on the lowest setting.
• Set your electric mixer aside and carefully fold the egg whites into the egg yolk mixture with a spatula. Also add the raisins (optional).
• Heat butter in a large frying pan and pour the batter in. If you have a smaller pan, you might want to fry the batter in two batches. We usually use a pan with a 10-inch diameter and prefer to fry it in two intervals as it makes it easier to flip and rip. Fry the pancake on low-medium heat for around 5 minutes until the bottom is slightly golden brown.
• Break/rip your pancake into a couple of big pieces with a spatula and flip. The top of the pancake might still be uncooked which is fine - it will cook quickly once flipped. After flipping the pancake wait for around 2 minutes for it to cook lightly, then start ripping the pancake into even smaller pieces. Keep moving the pieces until everything is golden brown and fully cooked through.
• Plate your pieces and serve your pancake with powdered sugar, plum jam, or apple sauce.

KAISERSCHMARRN

Steps:

• In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
• In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
• In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

KAISERSCHMARREN

Steps:

• Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
• Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.