Viennese Oven Pancakes (Kaiser Schmarrn)

Continuing my pancake obsession… this is another oven baked pancake, but unlike the Dutch Babies the eggs whites are beaten to stiff peaks as with the “Frost Up Your Life” pancakes I made recently.  This results in a really interesting, and very delicious, pancake with two layers, the bottom being the denser pancake layer topped with a fluffy almost meringue like top.

I substituted cranberries for raisins and it was a really light, yet filling, breakfast.  Perfect for a still snowy morning.

Oven Baked Pancake - with a light fluffy layer on top of the pancake

Oven Baked Pancake – with a light fluffy layer on top of the pancake

Viennese Oven Pancakes (Kaiser Schmarrn)
Serves 4.

Note:  To make vanilla sugar, place one split vanilla bean in a 2-to 3-pound canister of sugar for a month. Seal well.

• ½ c. (1 stick) unsalted butter, divided
• 1¼ c. milk
• ¾ c. flour
• Pinch salt
• 4 eggs
• 1 tbsp. sugar
• ½ tsp. vanilla extract
• ¼ c. golden raisins
• Vanilla sugar (see note)
• Apricot jam

Preheat oven to 400 degrees. In a small pan, melt half the butter, putting the other half in a 9-or 10-inch cast-iron skillet in the oven.

Whisk milk, flour and salt together. Separate eggs, and beat yolks into batter. Beat egg whites with sugar and vanilla until stiff. Add the stove top pan of melted butter to batter, and fold in egg whites. When butter in skillet melts, swirl it around to cover bottom and sides. Pour batter into skillet, and sprinkle raisins on top.

Bake pancake until brown on top, about 20 minutes. Remove from oven and, using two forks, tear it into pieces. Return it to oven for 5 more minutes. You want it to be firm in spots, fluffy in others. Dust pancake with vanilla sugar, and serve with apricot jam.