Kaiserschmarrn with Raisins and Apple Compote

1. 1 Eggspack 10 pcs ≈ $1.93 1.5 pcs
2. 2 Wheat flour 55 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 85 ml
4. 4 Sugar 12 g
5. 5 Raisinspack 200 g ≈ $2.40 20 g
6. 6 Butterpack 180 g ≈ $1.58 18 g
7. 7 Powdered sugar 8 g
8. 8 Apple puréepack 250 g ≈ $1.50 80 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the raisins⁵ in warm water for 5 minutes, then drain.

2. Whisk together eggs¹, milk³, flour, sugar, and salt into a smooth batter.

3. Heat half the butter⁶ in a skillet and pour in the batter.

4. Sprinkle raisins⁵ over the top and cook for 4–5 minutes on medium heat until the bottom sets.

5. Use a spatula to tear the pancake into large chunks, flip them, and add the remaining butter⁶.

6. Cook another 4–5 minutes until the pieces are golden and fully cooked.

7. Dust with powdered sugar and serve with apple⁸ compote.