Kaiserschmarrn with Gingerbread Spice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 6 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g sultanas
- 2 tablespoon rum
- 300 grams flour
- 100 ml cream
- 400 ml milk
- 1 pinch (s) salt
- 2 teaspoons gingerbread spice
- 6 egg (s)
- 80 g almond (s), round
- 2 packs vanilla sugar
- Butter for frying
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Soak the sultanas in the rum for about 30 minutes. In the meantime, mix the flour with the cream and milk until smooth. Add salt and gingerbread spices. Separate the eggs and gradually stir the yolks into the batter. Let the dough soak for about 30 minutes.
- Fold the sultanas and almonds into the batter. Beat the egg whites with vanilla sugar until stiff. Fold the egg whites under the dough, add a little sugar if necessary.
- Melt some butter in a pan, gradually bake 3-4 pancakes. Bake each pancake over medium heat until the underside is golden yellow. Then turn and bake the other side until golden. Use two forks or spatulas to tear or pluck the pancakes into bite-sized pieces and dust with powdered sugar.
- If you don`t like rum, you can soak the sultanas in orange juice or milk.
- Serve with compote if you like.
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