150 g flour
Two glasses of warm milk,
a pinch of salt,
30 g sugar,
60 g of raisins to soften,
80 g butter
How to make the Kaiserschmarrn – Omelette spezzata:
Mix until you get a smooth batter, milk, flour, and salt, add the yolks and mix well.
Fit the clear with the sugar until stiff and incorporate it fixed very carefully to the batter.
Mix raisins dried. Heat the butter in a large pan, pour the batter and brown it.
With the help of two forks, tear the pancake into pieces and serve sprinkled with powdered sugar in abundance. (Also doing with a bit of redcurrant jam).
By Annemarie, tanguera (tango dancer) in Bolzano
Regional recipe from Südtirol