Kaiserschmarren

Serves 4
150 g flour
200 ml milk
6 eggs (separate)
1 pinch of salt
1 tbsp sugar
1 tbsp oil for the pan

To finish
25 g butter
1 tsp vanilla sugar
1 tbsp sugar
Icing sugar

Stir the flour, milk and salt into a smooth batter. Stir in the egg yolks, beat the egg whites with 1 tbsp sugar until stiff and fold into the mixture.
Heat the oil in a large frying pan and pour in the Schmarrn dough. Bake until golden on the underside, then turn over and cover with a lid. Bake until done.
Tear the Schmarren into pieces with 2 forks, lightly caramelise with butter, sugar and vanilla sugar.
Arrange on hot plates, sprinkle with icing sugar.
Serve with homemade cranberry jam.

Our tip
You can also add a handful of sultanas to the Schmarrn dough.
The Kaiserschmarren can also be served with apple compote or plum compote.