Kaiserschmarrn with raisins and cinnamon-sugar

Name: Kaiserschmarrn with raisins and cinnamon-sugar
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Raisins; 4-5 Tbsp + 50 g sugar; 2 TEASPOONS Cinnamon; 6 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 250 ml Milk; 125 g Flour; 50 g Sugar; 4 TABLESPOONS clarified butter

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Raisins
4-5 Tbsp + 50 g sugar
2 TEASPOONS Cinnamon
6 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
250 ml Milk
125 g Flour
50 g Sugar
4 TABLESPOONS clarified butter

Directions

1
Rinse and drain the raisins. Mix 4-5 tablespoons sugar and cinnamon. Separate eggs. Whisk egg yolks, vanilla sugar, salt and 175 ml milk. Gradually stir in flour and 75 ml milk.
2
Beat the egg whites until stiff, adding 50 g sugar. Carefully fold the beaten egg whites into the dough. Also fold in raisins, except for something to sprinkle. Heat 1 tablespoon of clarified butter in two large pans.
3
Pour in 1/4 of the dough each time. Bake at low heat for 4-5 minutes until golden brown. Quarter the sardines with a pallet, turn them over and bake from the other side until golden. Then tear into pieces with 2 forks.
4
Remove the finished Kaiserschmarrn from the pan and keep warm. Bake the rest of the dough in the same way. Arrange the pancakes on plates, sprinkle with raisins and cinnamon-sugar.