Kaiserschmarren with Rum Raisins

For the rum raisins, put the raisins with rum in a pot and heat slightly (do not boil!).

For the Schmarren, stir the flour, yolks and milk into a rather thick batter. Beat the egg whites with salt until stiff and fold into the batter.

Heat two pans on the stove, add a little clarified butter to each and pour about a quarter of the mixture into each pan (about two large ladlefuls). Spread batter evenly along bottom of pan and bake over half heat until bottom is set. Sprinkle drained rum raisins on top, turn Schmarren over, roughly tear with two forks and finish baking.

Divide the pancake among four plates, sprinkle with sugar and cinnamon if desired.

Preparation Tip:

Serve with powidl or compote.

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