Happy Wednesday, everyone.¬† While I was deciding on what to post today, I realized that we‚Äôve not yet had a breakfast dish!¬† Therefore, today I will be sharing with you a recipe from Austria for butter rum pancakes.¬† Yum!
Kaiserschmarrn ‚Äì (Emperor’s Mishmash)
¬º c powdered sugar, plus a little extra for dusting
1 c flour
¬º c white sugar
1 tsp salt
¬Ω c raisins
¬º c rum
1 c milk
¬Ω tsp vanilla extract
2 tbsp butter
1 tbsp melted butter
Fruit preserves (fruit of your choice) for serving
Pour rum in a small bowl and soak raisins for approximately 30 minutes.¬† Drain.
Beat eggs, milk, white sugar, vanilla and salt together in a medium bowl. Slowly whisk in flour until smooth, then stir in rum-soaked raisins.
In large skillet, melt 2 tbsp butter over medium heat.¬† Pour batter into heated skillet and cook 5 minutes, or until bottom side is golden brown.¬† Flip and cook other side until golden brown.
Using your spatula, cut pancakes into strips and pour the melted butter over them.¬† Sprinkle with the powdered sugar and increase the heat to medium high. Turning the pancakes often, cook until sugar has caramelized.¬† Garnish with the extra powdered sugar and serve with preserves.
On your next visit to Innsbruck, maybe you will find a favorite new dish to serve as a reminder of your excellent time in this beautiful country. ¬†Just imagine taking a few early morning runs and finishing up with some warm butter rum pancakes apr√®s ski at the lodge. What a perfect way to start your day!