Caramelized Kaiserschmarren

Ingredients for 6 servings:

• ½ liter of milk
• ½ liter of carbonated mineral water
• 900 g flour
• 8 eggs
• 4 pinches of salt
• n. B. sugar
• n. B. Clarified butter for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from Austria and the Allgäu

Mix the milk and water with the flour using a hand mixer or food processor. The mixture should have a thick consistency (similar to pudding). Divide the dough into 4 portions and refrigerate 3 of them. Heat plenty of clarified butter in a large (cast iron) skillet and cover. Meanwhile, separate 2 eggs. Stir the egg yolks into one portion of the batter. Beat the egg whites with a pinch of salt until stiff peaks and fold them loosely into the batter. Pour the batter into the skillet, sprinkle with sugar, and place the lid on the skillet (important for caramelization!). When the underside is a golden brown, divide the dough in half and flip each half over. Sprinkle the surface with sugar again. Don’t forget to put the lid on! Flip it over once or twice more, then tear the dough with two forks or something similar. Keep the finished Schmarren warm until the remaining portions of the batter are baked in the same way. We serve it with apple sauce or plum compote.