This iconic Austrian dish is essentially a fluffy, shredded pancake, lightly caramelized and served with powdered sugar and fruit compote.
– sugar – eggs – milk – all-purpose flour – salt
Prepare the Batter: The batter should be pourable, but not too runny. In a bowl, whisk together the eggs, sugar, and a pinch of salt until light and slightly frothy.
Soak the Raisins (If Using): Place the raisins in a small cup and pour over the rum or warm water. Let them soak while you prepare the pancake.
Cook the Pancake: Heat butter in a large skillet over medium heat. Pour the batter into the skillet, making sure it’s about 1 cm (⅓ inch) thick.
Flip and Shred: Use a spatula to divide the pancake into quarters and flip each piece separately. Cook for another 2-3 minutes, until golden brown on both sides.
Using two forks (or utensils of your choice), tear the pancake into bite-sized pieces and cook for another 2 minutes, tossing occasionally to crisp up the edges.