Emperor's Pancake

Kaiserschmarrn has been a well-known dish in Austria for many years.
  The term "Schmarren" is derived from "schmoren"--to fry slowly in butter or fat.  This dish was
known to be one of the favourites of Emperor Franz Josef of Austria, thence the name "Kaiserscharrn".

Soak the raisins in a little rum several hours before cooking
Put all ingredients in a bowl and whisk into a light batter.  Heat a large (preferably non-stick) pan, add the butter and let it foam up lightly.  Pour in half the batter.  As soon as the bottom of the pancake starts to turn brown, divide it into 4 parts and turn each over individually.  Continue cooking while separating the pancake into pieces with two wooden spoons.  Add some sugar to caramelize and finish browning the pieces.  Keep turning and shaking to prevent burning.  Put on a warmed plate and repeat procedure with the other half of the batter.  Dust with powdered sugar and Cinnamon.  Serve with fruit compote.
Instead of the cream of wheat and flour mixture - one can also use 250 g flour alone.  Or for a pure cream of wheat pancake, use cream of wheat only.


Translated by Rose Vetter

500 ml
150 g
cream of wheat
100 g
40 g
2 pkg
vanilla sugar
2 tbsp
grated rind of 1 lemon
dash of salt
50 g
butter for frying





Ready to serve with fruit compote
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