Kaiserschmarrn (Austrian Scrambled Pancake)

Ingredients

• 0.25 cups raisins
• 3 tablespoons dark rum
• 1 cup all-purpose flour
• 1 cup whole milk
• 4 eggs , separated
• 2 pinches salt
• 3 tablespoons white sugar
• 3 tablespoons unsalted butter
• 2 tablespoons confectioners' sugar , or to taste
• 2 cups applesauce

Instructions

1. 1

   Combine raisins and rum in a small bowl and set aside to soak.

2. 2

   Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.

3. 3

   Whisk egg yolks and salt into the moistened flour.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C).

5. 5

   Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.

6. 6

   Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.

7. 7

   Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.