Kaiserschmarrn is my favorite slow Saturday breakfast: raisins plump in water, batter whipped until airy, and the whole thing caramelized in butter and sugar. It’s a little messy to flip, which is half the fun.

Ingredients

• 100g raisins
• 5 tbsp rum, cognac, or water
• 6 eggs, separated
• 1 packet bourbon vanilla sugar
• 1 heaping tbsp sugar, plus extra for caramelizing
• Pinch of salt
• 250g flour
• 500ml milk
• 50g butter, melted (plus more for the pans)
• Butter for cooking
• 4 tsp icing sugar, plus more to taste
• Applesauce, to serve

Preparation

1. Soak the raisins in rum, cognac, or warm water. Separate the eggs. Whisk the yolks with the vanilla sugar, 1 heaping tablespoon of sugar, and a pinch of salt.
2. Tip the flour and milk into the yolk mixture and whisk until smooth. Stream in the melted butter and mix again.
3. Beat the egg whites to soft peaks and fold them gently into the batter.
4. Heat two large non-stick pans over medium heat with a knob of butter in each. Drain and squeeze the raisins dry.
5. Divide the batter between the pans—it will seem like a lot. Scatter the raisins over the top without stirring.
6. Cook until the underside is golden while the top remains slightly liquid. Cut into quarters with a spatula and flip each piece.
7. Sprinkle sugar over the golden sides. Once the second side browns, flip again to caramelize the sugar, adding another pinch if needed. Tear into bite-sized pieces.
8. Serve hot with applesauce and a snowfall of icing sugar to dial in the sweetness.