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by Bryony Harrison (follow)
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kaiserschmarrn, pancakes, austrian

Kaiserschmarrn is a type of Austrian dish that translates to 'Emperor's Shredded Pancake'. It is named after Emperor Francis Joseph I, to whom it was first served. As it uses more eggs than a traditional pancake, Kaiserschmarrn is very light and fluffy.

Preparation Time: 1 hour 10 minutes
Cooking Time: 25 minutes
Makes: 4 servings

4 eggs
275ml coconut milk
125g plain wholemeal flour
30g raisins
2 tbsp Truvia sweetener (or 3 tbsp caster sugar)
2 tbsp brandy
3 tbsp margarine
1 orange
Icing sugar for dusting

Zest and juice the orange.
Soak the raisins in brandy and orange juice for half an hour.
Separate the eggs and beat the yolks with one tablespoon sweetener (or two tablespoon caster sugar), and the orange zest.

kaiserschmarrn, pancakes, austrian

Whisk in the milk, fold in the flour, and stir in the soaked raisins.

Whisk the egg whites to stiff peaks with one tablespoon sweetener/caster sugar, and then fold into the mixture.

Pre-heat the oven to 180 ༠C/ 160 ༠C fan/375༠F/5 Gas.

kaiserschmarrn, pancakes, austrian

Melt one tablespoon margarine in an ovenproof frying pan, and then heat the pancake mixture for five minutes until puffed up.

kaiserschmarrn, pancakes, austrian

Transfer the frying pan to the oven and bake for fifteen minutes.

Tear up the pancake using a fork, and then scatter flakes of the remaining margarine on top.

Dust the pancake with icing sugar.

Place the frying pan under the grill for a 2 - 5 minutes until the surface has turned a golden brown.

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