A delicious, traditional Austrian recipe of shredded pancakes, perfect served with fresh berries for brunch or as dessert. Rich Burford Browns give this sweet, simple dish its warm, golden tones.
Preheat the oven to 180°C/160°C (fan).
To a small saucepan, add the sultanas and 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, then fold in the whisked egg whites.
Add the butter to a 30cm non-stick frying pan, allow to heat on medium. Pour in the batter and cook the pancake for 4-5 minutes. Tear the pancake into strips and allow to continue cooking, or place into a baking dish and bake in the oven for 3-4 minutes, then 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
A generous pinch of salt
25g golden caster sugar
A few gratings of whole nutmeg
Zest of 1 lemon
50g butter, melted
Fruit compote, to serve
Fresh berries, to serve
Icing sugar, to serve