- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus soaking time
- Effort: easy
For the pancakes
- 60 g raisins
- 150-200 ml rum, according to taste
- 4 eggs, separated
- 30 g caster sugar
- 125 ml milk
- 75 g plain flour
- 75 g unsalted butter
For the sauce
- 1 small gelatine, leaf
- 150 g mixed berries, such as raspberries and blueberries
- 20 g caster sugar
- 100 ml Vimto squash
- icing sugar, for dusting
- sprigs mint, to decorate
Tips and Suggestions
This dessert is known as Kaiserschmarrn. For a simpler presentation, it can be served as it is traditionally, in roughly torn pieces of pancake piled on a plate.
1. For the pancakes: soak the raisins in the rum for a minimum of 2 hours, then strain.
Whisk together the egg yolks and sugar to combine. Slowly pour and whisk in the milk. Fold in the flour and a pinch of salt. In a separate bowl whisk the egg whites to soft peaks. Beat in a third of the egg whites to the egg yolk mixture. Carefully fold in the remaining egg whites, along with the drained raisins.
2. Heat 25g of the butter in a frying pan. Once bubbling, ladle in half of the pancake mixture. Over a low-medium heat cook the pancake until it has formed a crust on the base. Carefully flip the pancake and continue to cook for 2-3 minutes longer until another crust has formed. Remove from the pan and reserve on a plate lined with baking parchment. Repeat the process with another 25g of the butter and batter.
3. Melt the remaining butter in the same pan. Tear up the pancake into pieces and re-fry until crusts are formed on all sides. Remove to serving plates and, if desired, layer into a ramekin for presentation purposes.
4. For the sauce: soak the gelatine leaf in a bowl of cold water for 5 minutes. Meanwhile, place the mixed berries, sugar, 150ml water and the Vimto in a saucepan. Bring to a boil and simmer briefly until the fruit is soft. Pass through a fine sieve into a clean bowl. While the sauce is still warm, remove the gelatine leaf from the water and squeeze out the excess liquid. Drop the gelatine leaf into the warm sauce and stir until thoroughly dissolved. Leave to cool. Tip the pancake pudding out of the ramekin (if using) and serve with the sauce, dusted with icing sugar and decorated with a sprig of mint.
Rate This Recipe