KAISERSCHMARRN

Serves: 1 advanced eater or 2 beginners

■ 1 cup (250 ml) all-purpose flour, sifted

■ 1 cup (250 ml) whole milk

■ 3 eggs

■ 1/4 cup (60 ml) unsalted butter, melted

■ Fine sea salt

■ 1/4 cup (60 ml) grapeseed oil

■ 1/2 cup (125 ml) confectioners’ sugar

■ 2 tbsp (30 ml) rum (optional)

■ Apple jam or compote and/or cranberry jam for serving

1. In a large bowl, combine the flour, milk, eggs, melted butter and a pinch of salt, and whisk well to combine into a loose batter. Let rest at room temperature for 20-30 minutes.

2. In a large, well-seasoned frying pan over medium heat, warm the grapeseed oil until it shimmers.

3. Pour in the batter and let it sit in the pan, untouched, so it can start to slightly brown on the bottom. Using a flat spatula or a deft flick of the wrist, flip the pancake and continue to cook until brown on the other side, about 2 minutes.

4. Using two forks and working directly in the pan, coarsely cut the pancake into pieces,

1 to 2 inches (2.5 to 5 cm) in size. Sprinkle liberally with confectioners’ sugar. 5. Harness your Alpine bravado by splashing the rum onto the pancake, then setting the pan aflame. Let the fire subside and serve up the treat warm in its pan, accompanied by apple and/ or cranberry jam.

Note: The possibilities for variations are endless! To make apfelschmarrn (apple) or kirschschmarrn (cherry), simply add a few thin slices of apple or a handful of pitted and halved cherries to the batter before you pour it into the pan. You can also add 2 tbsp (30 ml) raisins to the batter, or stir in the finely grated zest of one lemon if you prefer a citrus flavour.