A ROYAL TREAT
Kaiserschmarrn is a scrambled sweet pancake that originated in Austria during the time of Emperor Franz Josef I. The name is a c ompound of the German
word Kaiser which means Emperor and Schmarrn which can be translated as scrambled. This heavenly fluffy dish is best cooked and served in a cast-iron
pan, accompanied by Zwetschkenröster, a compote made from plums. Here Harald, chef at Hotel Riml in Hochgurgl, shares his recipe for the perfect Kaiserschmarrn so you can enjoy a piece of Austria at home!
FOLLOW THESE STEPS FOR A HEAVENLY DESSERT:
1. In a mixing bowl beat together milk, eggs, vanilla sugar,
and salt. Gradually whish in the flour to make a smooth
batter. Add the rum if you wish.
2. In a large skillet, melt 2 tablespoons butter over medium
heat. Pour the batter into the skillet, top with raisins,
cover with a lid and cook until the pancake has set and
the bottom is golden brown. Flip the pancake and cook
until this side is also golden brown.
3. Using a spatula or two forks, tear the pancake into
bite-size pieces. Drizzle in the melted butter, some
more rum, and sprinkle with confectioners‘ sugar. Turn
up the heat to medium high and use a spatula to gently
toss the pieces until the sugar has caramelized. Sprinkle
with additional confectioners‘ sugar and serve with