At the Tappenkarseehütte Kaiserschmarrn is even served with an extra portion of raisins which have been soaked in rum and are served in their own dish.
Pre-heat the oven to 180 °C . Separate the eggs. Mix the milk, flour, vanilla sugar, lemon peel and salt until smooth.
Whisk the egg whites with half of the sugar until stiff, then stir in gently with the egg yolks to the milk mixture.
Melt the lard in a pan, which is also suitable for the oven. Pour in the mixture and spread evenly. Now it’s time for the all important question: whether to add raisins or not? With or without raisins cook the pancake mix at a moderate temperature for approx. 30 seconds. Then bake in the oven (middle shelf for 8-10 minutes).
Take the pan out of the oven and turn the thick pancake, pull it apart into pieces and push to the edge of the pan. In free pan space add the sugar and caramelise it. Douse with rum, mix the pieces of pancake with the caramel.
Sprinkle the finished Kaiserschmarrn with icing sugar and serve immediately. Plum purée, elderflower purée, apple purée and cranberry jelly are all good accompaniments.