3 tablespoons raisins
3 tablespoons dark rum
1 cup whole milk
5 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup flour
2 tablespoons butter
4 tablespoons icing sugar (for dusting)
In a small bowl, soak the raisins in rum for about 15 minutes.
In a medium bowl, whisk the milk, eggs, sugar and vanilla. Gradually add flour to make a smooth batter.
In a large skillet, heat 2 tablespoons of butter over medium heat.
Pour the batter into the pan and cook for 5-6 minutes, or until the Kaiserschmarrn slightly sets and the bottom is lightly golden.
Flip the pancake and cook the other side. If the Kaiserschmarrn breaks into pieces, it’s fine. It is also possible to cut it into quarters before turning it over, quarter by quarter.
Add the raisins soaked in rum.
Using a spatula or a fork, tear the pancake into bite size pieces as it continues to cook for a few minutes.
Serve in a dish. Dust with icing sugar and serve for example, with strawberry compote.
Strawberry Compote
16 oz fresh strawberries
Juice of half a lemon
1/4 cup sugar
Cut strawberries coarsely.
Put the strawberries, lemon juice and sugar in a saucepan and simmer over low heat for 15 to 20 minutes, while stirring regularly.