These are quite popular in Vienna: they are on most dessert menus, and are common in the Christkindlmarkts. They are usually made with raisins and served with a fruit compote. Good for breakfast or dessert!
375 ml (13 fl oz) milk
120g (4 oz) plain flour, sifted
4 egg yolks
4 egg whites
50g (1 3/4 oz) granulated sugar
50g (1 3/4 oz) butter*
1. Preheat the oven to 180 C (350 F). Combine the milk, flour, salt, lemon zest, vanilla sugar, and egg yolks in a bowl and whisk until smooth.
2. In a separate bowl whisk the egg whites and granulated sugar until it forms soft peaks. Gently fold the egg white mix into the other bowl of batter.
3. Melt the butter in a large frying pan* and pour the batter to a depth of 3 cm (1 1/4 in.). (If using raisins, sprinkle them on top of the batter.)
4. Cook on stovetop over low heat until the edges set and start to pull away from the sides.* Transfer to oven and cook until the top is golden brown and the middle transforms from a custard consistency to a cake consistency.
5. Remove pan from oven and turn pancake out onto a cutting board. Break it into smaller, irregular sized pieces using either a fork and knife or two forks.* Plate the pancakes and dust top with icing sugar. Serve warm.
1. The salt, lemon zest, and vanilla sugar is to taste. I used 1/2 t salt, 1t zest, and 1 t vanilla sugar. The result was a pancake with a strong hint of lemon, but it wasn’t overwhelmingly lemony.
2. The original recipe calls for tossing the shredded pancakes with “some melted butter” and returning the pancakes to the oven for “a short while.” It is not clear whether the 50g butter is meant for tossing in the pancakes, or cooking them initially. I melted the butter and cooked the pancakes in it, then skipped the buttering the pancakes and returning them to the oven step.
3. The original recipe calls for slicing the pancake in half and flipping the two halves over once the sides start to set and the bottom browns on the stove top. I have no earthly idea how to accomplish this since the batter is so runny it would have disintegrated had I tried to flip it. I therefore just put it in the oven once the sides set without flipping it.