An Austrian alpine dessert, also popular in Bavaria, that translates as ‘Emperor’s mess’. Fluffy, scrambled pancake studded with booze-plumped raisins under a blanket of icing sugar. Classically served with apple compote and best eaten immediately.
Step 1For the raisins, in a small pan gently heat the raisins and alcohol until simmering. Set aside to soak and plump for 15min.
Step 2For the pancake, in a freestanding mixer fitted with a whisk attachment, or a large bowl and using a handheld electric whisk, beat the melted butter, egg yolks, granulated sugar, vanilla and a pinch of fine salt for 3min, until thick and fluffy.
Step 3 With the motor running, add alternate spoonfuls of the flour and milk, until combined. In a separate bowl (and using clean beaters), beat the egg whites until they hold stiff peaks. Using a large metal spoon, fold the egg whites into the pancake batter, trying to keep in as much air as possible.
Step 4To cook, melt 25g butter in a large (about 30.5cm at the base) cast iron or non-stick frying pan over low-medium heat. Pour in the batter and cook for 8-10min, or until the base of the pancake is golden and the top is starting to look set. Strain the raisins and sprinkle over the top of the pancake.
Step 5Next sprinkle over 1/2 the granulated sugar. Using a spatula or palette knife, cut the pancake into quarters. Flip the pieces and cook for 5min more, or until cooked through. Using 2 forks, tear the pancake into bite-sized pieces. Dot over the remaining 15g butter and sprinkle over the remaining granulated sugar. Turn up the heat to medium-high and cook, gently tossing frequently, for a couple of min, or until golden and lightly caramelised.
Step 6Empty on to a platter, liberally dust with icing sugar and serve with apple compote, if you like.
Per serving:
Calories: 344
Protein: 8g
Total fat: 14g
Saturates: 8g
Carbs: 42g
Total sugars: 18g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
