The Emperor’s Pancake ~
~ adapted from bon appetité ~
Based on a recipe from Steirereck in Vienna. It is known as kaiserschmarrn and served with jam.
Preheat oven to 350 degrees Fahrenheit. Soak 3 tablespoons raisins in 1 tablespoon dark rum for 30 minutes.
With an electric mixer, beat 2 large egg yolks, 1/2 cup whole milk, 1/2 cup flour, 1/4 cup crème fraîche or sour cream, and a pinch of salt. Beat in 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 1 teaspoon orange zest, 1/2 cup more milk, and 1 teaspoon reserved rum from the raisins.
In a separate bowl, with clean, dry beaters, beat 2 egg whites until foamy. Add 1 tablespoon sugar and continue beating. Add another tablespoon of sugar and beat until soft peaks form. Gently fold egg whites into batter.
Melt 1 tablespoon unsalted butter in a 10-inch cast-iron skillet over medium-low heat. Pour in the batter to cook until edges are set, 5-7 minutes; do not stir. Transfer skillet to the oven. Bake until pancake is puffed and cooked through, 20-30 minutes. Check it with a toothpick in the center for doneness, but do not let it get dry.
Slide the pancake onto a work surface and cut into 1-inch pieces. Melt 2 tablespoons unsalted butter in the same skillet over medium-heat heat. Add 2 tablespoons sugar, half of the raisins, and 1/2 tablespoon lemon juice. Add half the pancake pieces and cook, turn occasionally until glazed and golden, approximately 5 minutes. Transfer to a platter. Repeat process with remaining pieces and same measurements of ingredients to cook the rest of the pancake.
Dust with confectioners’ sugar.
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