Kaiserschmarrn pancakes

Prepare the batter 

Grease the dish with some margarine. Beat the spelt flour with the milk and a pinch of salt in a large bowl to form a thick batter. Gradually add the eggs and the raisins to the batter.  

Bake the pancakes 

Pour the batter into the greased oven dish and sprinkle evenly with the sugar. Chop 4 tbsp margarine into small pieces, put them on the batter and bake in the X BO (160°C/100% humidity, automatic programme “Kaiserschmarrn pancakes”) for 17 minutes. Remove the pancakes from the X BO, tear into bite-size pieces with two spatulas, add the remaining margarine (in small pieces) and cook au gratin in the X BO (200°C/-100% humidity) for 3 minutes. 

Finishing touches 

Dust with icing sugar (as desired) while still hot and serve with apple sauce or plum compote. 

Pro tip 

For soft and airy Kaiserschmarrn pancakes, mix the egg into the dough very slowly to maintain its texture.