A delicious, traditional Austrian dish of shredded pancakes. Perfect with fresh berries.
Preheat the oven to 180c/gas mark 4/ 350f.
Start by adding the sultanas to a small saucepan, pour over the chosen alcohol. On a low heat bring the rum to the boil and leave to soak.
Place the egg whites in a large mixing bowl and whisk into soft peaks. In a separate bowl beat the egg yolks, flour, salt, sugar, nutmeg and lemon zest into a batter. Drain the sultanas and stir them in. Fold in the whisked egg whites.
Place the butter in a 30cm non stick frying pan allow to heat up on a medium heat. Pour in the batter and cook the pancake for 4-5 minutes. At this point you can either do the traditional method of tearing the pancake into strips and allow to continue cooking or you can pop in to a hot oven to bake an set for a further 3-4 minutes, turn it out on to a board and serve whole.
Serve in the pan with apple and raspberry compote, fresh berries and a liberal dusting of icing sugar.
100ml rum, brandy or schnapps (or apple juice if you prefer)
4 large Clarence Court Burford Brown eggs, separated
Good pinch salt
25g golden caster sugar
A few gratings of whole nutmeg
The zest of 1 lemon
50g butter, melted