Kaiserschmarren Styrian Style

Mix milk with flour, yolks, a pinch of salt, sugar and vanilla sugar and let swell for 10-15 minutes. Beat the egg whites with a little sugar until stiff and stir into the base mixture. Heat butter in a pan until not too hot. Pour in the batter and, as soon as the mixture begins to brown on the bottom, briefly stir up the dregs with a pancake shovel (this will make the pancake a little firmer). Sprinkle with granulated sugar and then bake in the oven at 200 °C for about 15 minutes. Add a little sugar before turning over to caramelize. Loosely tear with two forks and serve sugared.

Preparation Tip:

RECOMMENDATION: compote or roaster (apricot, plum or elder roaster)

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