A fluffy, lightly sweet Austrian pancake made with eggs, flour, milk, butter, sugar and carbonated mineral water. Traditionally served dusted with powdered sugar and optionally with plumped raisins.
If you want to add raisins, place the dried raisins in a bowl and cover them with fruit juice. Let them soak for about 15 minutes until plumped, then drain.
Separate the eggs. Put the yolks into a large mixing bowl and the whites into a separate bowl.
Whisk the egg whites with a hand mixer or a whisk until they form a very stiff, glossy foam. The mixture is ready when it passes the “over‑head test”.
In the bowl with the yolks, add the sugar, the packet of Bourbon vanilla sugar and a pinch of salt. Beat with the whisk until the mixture is smooth and creamy.
Add the flour and the milk alternately to the yolk mixture, stirring each addition gently. Finally pour in the carbonated mineral water and give the batter a quick stir so it stays light.
Fold the stiff egg whites into the batter with a spatula, being careful not to deflate them. If you soaked raisins, add the drained raisins now and mix gently.
Melt the butter in a 32 cm non‑stick pan over medium heat. Pour the batter into the pan. Cook for about 5 minutes until the bottom is golden‑brown, then gently flip the whole pancake and cook the other side for another 5 minutes.
Quarter the pancake with a spatula, let the pieces brown a little more, then break them into bite‑sized pieces. Dust generously with powdered sugar before serving.
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