plum compotelingonberry or other red berry jam or applesauce
Instructions
Add the flour and a pinch of salt to a large mixing bowl and slowly mix in the milk with a whisk.
If you want to add raisins, you can soak them in the rum before adding in the next step along with the rum.
Now add the rum (and raisins if desired), then 50 grams of the white sugar and lastly the eggs and continue to mix with the whisk.
The batter should be a runny, smooth consistency without any lumps.
Melt the butter in a pan over medium heat.
Add all the pancake batter to the heated butter and cover. Cook for 3 to 4 minutes over medium heat.
When one side is browned and has solidified, divide into several sections and flip each section to cook on the other side, cook for another 2-3 minutes (again it should be covered when cooking).
Remove the lid and gently pull and tear the kaiserschmarrn into large chunks with two forks.
Sprinkle the remaining 20 grams of white sugar over the pieces and continue to cook for a few minutes, letting the sugar caramelize.
Cover for a few more minutes and then turn and stir the shredded pancakes one last time.
Serve hot with a dusting of powdered sugar and a cup of plum compote, lingonberry or other berry jam or applesauce for topping or dipping.