Kaiserschmarren

For the Kaiserschmarren, mix the flour and baking powder with the egg yolks, melted butter, half of the sugar and salt.

Gradually add milk and fold in. Let the dough stand for ten minutes.

Rinse, drain and dry the raisins. Beat egg whites until very stiff. Fold egg whites into batter, stir in raisins.

Heat butter in a heavy frying pan. Pour batter into hot fat. Let bottom side turn golden brown. Carefully turn to other side until second side also gets color. Using two forks, tear the pancake into pieces and crisp them slightly.

Mix the remaining sugar and cinnamon and sprinkle over the pancake.

Preparation Tip:

With stewed sour cherries, the Kaiserschmarren tastes exceptionally fine.

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