Shredded Austrian Pancake (Kaiserschmarrn)

Ingredients

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Wheat flour

  White, all-purpose, unenriched

  100g

• Salt

  Table

  0.001 cup or 0.4g

• Sugar

  White, granulated sugar

  20g

• Vanilla extract

  1 tsp or 4g

• Lemon zest

  1 lemon or 4g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  200g

• Raisins

  Seedless

  50g

• Butter

  Unsalted

  50g

• Sugar

  White, granulated sugar

  16g

Directions

1. Separate the eggs and place the yolks in a bowl with the flour, salt, sugar, vanilla, zest, milk and raisins and mix into a batter. In a separate clean bowl, whisk the egg whites into soft peaks and gently fold into the batter mix. Using a frying pan, approx. 30cm across, warm the ghee (or butter) until melted. Pour in the batter and leave to cook, untouched, for about 5 minutes on a medium heat. Using two spoons, rip apart the pancake into small bite-sized chunks, turning so that they cook fully for another 3 5 minutes. Serve with absolutely loads of icing sugar and side of your favourite jam for dipping
2. Original recipe by: Michael Zee (source: thehappyfoodie.co.uk/recipes/shredded-austrian-pancake-kaiserschmarrn/)