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🍳 Airy Kaiserschmarrn

573 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 4 tbsp whole cane sugar
• 1 pinch salt
• 1 tsp lemon juice
• 1 knife tip grated lemon zest
• 150 ml milk
• 8 tbsp flour
• 2 tbsp butter
• 100 g raisins
• powdered sugar (for dusting)
• lemon balm (for garnishing)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius. If using a fan-assisted oven, set it to 80 degrees Celsius. For gas ovens, select setting 1.
2. 2. Separate the eggs. Place the egg yolks in a small bowl and the egg whites in a separate bowl.
3. 3. Whip the egg whites with a pinch of salt and a squeeze of lemon juice until stiff peaks form.
4. 4. Whisk the egg yolks in their bowl with half of the sugar, the grated lemon zest, and the milk.
5. 5. Put the flour into a large mixing bowl.
6. 6. Gradually stir the egg yolk and milk mixture into the flour.
7. 7. Gently fold the stiffly beaten egg whites into the batter.
8. 8. Melt half of the butter in a frying pan.
9. 9. Pour half of the batter into the hot pan.
10. 10. Fry the pancake over low heat for about 5 minutes.
11. 11. Carefully flip the pancake using a plate.
12. 12. Tear the baked pancake into small, irregular pieces.
13. 13. Stir half of the raisins into the torn dough pieces.
14. 14. Place the finished Kaiserschmarrn on a plate.
15. 15. Keep the Schmarrn warm in the preheated oven.
16. 16. Repeat the process with the remaining butter and batter.
17. 17. Serve the Kaiserschmarrn on plates.
18. 18. Dust the Schmarrn with powdered sugar.
19. 19. Garnish the dish with fresh lemon balm leaves.

Nutrition per serving

• kcal: 573
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 86 g