Kaiserschmarrn

🔥 Prep

• Measure 100 g flour into a bowl.
• Pour 200 ml milk into a measuring jug.
• Crack 2 eggs into a separate bowl and lightly beat.
• Measure 2 tbsp sugar and set aside.
• Measure 20 g raisins and, if desired, soak in warm water for 5 minutes then drain.
• Measure 2 tbsp butter and melt.

🔥 Cook

• 1. In a mixing bowl, whisk together the 100 g flour, 200 ml milk, 2 beaten eggs, and 2 tbsp sugar until smooth; let the batter rest for 5 minutes.
• 2. Heat a non‑stick skillet over medium heat and add 1 tbsp of the melted butter, swirling to coat the pan.
• 3. Pour half of the batter into the skillet, tilting to spread evenly; cook for 2‑3 minutes until the edges start to lift and the surface is set.
• 4. Sprinkle half of the drained raisins over the surface, then flip the pancake using a spatula and cook the other side for 2 minutes until golden.
• 5. Using two forks, tear the pancake into bite‑sized shreds directly in the pan; continue to cook, stirring occasionally, for another 3‑4 minutes over medium‑low heat to lightly crisp the pieces.
• 6. Add the remaining 1 tbsp butter and the rest of the raisins, tossing to combine; cook for 1 minute until the butter melts and the raisins are warmed.
• 7. Sprinkle an additional 1 tbsp sugar over the shredded pancake and toss to coat; cook for 30 seconds to let the sugar caramelize slightly.
• 8. Transfer the Kaiserschmarrn to a warm plate and dust generously with powdered sugar (optional) before serving.

🔥 Serve

• Dust the Kaiserschmarrn with powdered sugar and serve with a side of warm apple compote or plum sauce.
• Accompany with a dollop of whipped cream or vanilla ice cream for extra indulgence.
• Enjoy hot, straight from the pan, as a sweet main course or dessert.