- Juan Mari Arzak born (1942)
- Heaping palmful of golden raisins
- Rum to cover
- 6 eggs, separated
- ½ cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup of flour
- Pinch of salt
- 1 tablespoon butter
- Confectioner's sugar, for garnish
- 1 cup strawberry preserves or fresh fruit, for garnish
Two months into backpacking through Europe in 2007 I rolled into Vienna. I found a hostel, visited Hundertwasser-Krawinahaus, bought, lost, and found a tram ticket, then stumbled across the Festwochen on the Rathausplatz, an outdoor film festival with food stands. Whichever opera it was it sounded great. Part of that was due to a belly full of beer, sausage, and Kaiserschmarrn, the emperor's pancake. This recipe for kaisershmarrn isn't from Austria, but one cobbled together from the things I like about other recipes.
Soak the raisins in rum until you're ready to cook the pancake. Separate six eggs, reserving the whites. To make the base combine the yolks, sugar, milk, and vanilla. Sieve the flour in and mix.
To the whites add a pinch of salt, then either bust out your whisk or your KitchenAid. Whisk the whites to soft peaks. Drain the raisins and mix them into the pancake base.
In a sauté pan on low heat, add the butter. Fold whites into the base. Do not stir. Do not pass go. You don't want to lose all the air and height you just did all that work whisking in. Gently fold with a spatula, dipping it in gently and raising the liquid up repeatedly until the mixture is uniform.
Add batter to the pan and cook for about two minutes on low heat. Here's the great part about kaiserschmarrn. It means mixmash, it's meant to be messy looking. Check the bottom of the pancake occasionally and when it looks brown, use the spatula to pull the cooked part away from the sides and bottom allowing the uncooked batter to cook. When it's all cooked plate the pieces, dust them with confectioner's sugar if you like, and serve it with strawberry preserves or fresh fruit.