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Austrian Torn, Fluffy Pancake

by Deb
breakfastAustrian
Yield: 2 as a main or 4 as part of a spreadCook: 25 minutesTotal: 25 minutes
Source: http://smittenkitchen.com/2019/05/austrian-torn-fluffy-pancake/

Ingredients

produce
  • jam(to serve)
  • 2 tablespoonsfruit juice
  • 1/2 cupraisins(optional)
protein
  • 4eggs(separated)
dairy
  • 1/2 cupmilk(any kind)
  • 2 to 3 tablespoonsunsalted butter(clarified butter)
grain
  • 3/4 cupall-purpose flour
pantry staple
  • powdered sugar
  • 2 tablespoonsgranulated sugar
  • 1/4 teaspoonkosher salt
  • 1 teaspoonbaking powder
other
  • 2 tablespoonsrum

Instructions

  1. If you’re using raisins, soak them in the hot rum or juice and set aside until needed.
  2. In a large bowl, whisk together egg yolks, sugar, salt, and baking powder.
  3. Whisk in milk, then flour, whisking just until mostly smooth. Let rest for 10 minutes.
  4. Meanwhile, in a second (medium-large) bowl or the bowl of an electric stand mixer, beat egg whites until they hold firm peaks.
  5. Fold the egg whites into the batter gently.
  6. Heat a large frying pan over medium heat and melt the butter or ghee.
  7. Pour the batter into the pan and cook until the bottom is golden brown and the top is set.
  8. Using two forks, shred, tear, or chop the pancake into bite-sized pieces.
  9. Continue to cook the pieces, turning occasionally, until they are golden-edged and custardy-centered.
  10. Serve with a drift of powdered sugar and your choice of jam, applesauce, or fruit compote.

My notes

This dish is known as Kaiserschmarrn and is a beloved Austrian dish, often served with stewed plums or applesauce.