Source: Sarah Wiener, http://www.sarahwiener.de/de/die-kueche/rezepte/detail/rezept/kaiserschmarrn/ German Shredded (Kaiserschmarrn) Serves 4 (together with apple sauce and stewed plums)

Ingredients

• (30 g raisins, 2 Tbsp rum) • 4 eggs, divided into egg yolk and egg white • 1 pinch of salt • 30 g • 1 packet vanilla sugar or 1 tsp vanilla essence • 375 ml milk (full cream) • 125 g • 40 g • 1 Tbsp icing sugar

Instructions

• (Place the raisins in a small bowl and pour the rum over. Heat them in a small pan for about 30seconds. Let them soak until the rum is absorbed, about 20 minutes. Set aside.) • In a medium bowl, beat the egg whites to soft peaks, adding a pinch of salt toward the end. • In a separate large bowl, beat the egg yolks, vanilla and sugar until the mixture is light yellow. Add the milk and flour, a little at a time to avoid lumps, and blend well. • Fold in the egg whites and let the batter rest for about 10 minutes. (Then add the raisins.) • Melt the butter in a large frying pan. Stir the batter again gently and pour it into the hot pan. • Cover the pan and let the cook for 10 minutes over medium heat. Flip over and cook about 10 minutes more; you might have to cut it into several portions to flip. • Cut or pull the pancake apart into bite-size pieces using two forks while it continues to cook. • When it is browned a bit, it is ready to serve. • Sprinkle with icing sugar and serve with applesauce or preserves of your choice.

Cook : Nadine Dietl-Augst , inexpensive, vegetarian, easy