Be that as it may: the Austrian “Mehlspeisen”, or ‘flour desserts’, have their own magic! The king of all “Schmarren”, the “Kaiserschmarren”, was one of Emperor (Kaiser) Francis Joseph’s favourites after he famously praised the dairyman of a small inn for his culinary prowess where he first tried the chopped, sweetened pancakes.
120 g (4.2 oz./ ¾ cup) flour
3 eggs, separated
30 g (1 oz./ 2 tablespoons) sugar
A pinch of salt
About ¼ litre (1 cup) milk
3 tablespoons butter
Mix the flour, egg yolks, sugar and salt with the necessary amount of milk to make a viscous batter. Let rest for 30 minutes. Then beat the egg whites until stiff and carefully fold them into the batter. Heat the butter in a pan, pour in the batter and sprinkle with raisins as desired. Fry on the underside until golden brown, turn and finish cooking over low heat. Using two forks, tear the pancake into small pieces and brown again very briefly. Sprinkle with confectioner’s sugar and serve with a fruity side dish.
Suggested side dishes: suitable accompaniments are the universally popular stewed plums or any kind of fruit compote.