If you're useless at making pretty looking pancakes or you always manage to miss the pan or stick them to the ceiling when it's time to flip them (does anyone actually do that or does it only happen in cartoons?!), this is the pancake recipe for you, because you chop it all up in the pan before serving, which hides a million flaws ! Using beaten egg whites in the pancake batter gives it a light, fluffy texture but the pancakes are much thicker than delicate French crêpes.
a pinch of salt
4 egg whites
30g crunchy demerera sugar
a knob of butter
Whisk together the milk, flour and salt
In a separate bowl, beat the egg whites until they are light and frothy.
Genty fold the egg whites into the batter. Mix in the sugar and raisins.
Melt the butter in a large frying pan and pour in the batter. This will cook more like an omeletter than a regular pancake. You need to slide it out onto a plate then invert the pan over the plate and flip the whole thing to cook the other side. Or just slice it in advance and turn over the smaller sections with a fish slice.
Chop roughly while still in the pan and sprinkle with icing sugar.
It's even nicer if you drizzle it with honey or maple syrup.
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If you want to try some more Austrian recipes, how about Apple Strudel, Goulash & Spätzle or White Cabbage Salad with Liptauer ?