auStrian pancake
These traditional Austrian puds are usually served as a dessert accompanied by plum or apple compote, but they are also ideal for an indulgent brunch.
Serves 2 • Ready in 30mins
30g butter
2 eggs, separated
2tbsp caster sugar
120ml milk
85g plain flour
1tbsp raisins for the topping: apricot or plum compote, a handful of fresh raspberries, and icing sugar, to dust you will need:
25cm cast-iron/ovenproof skillet
1 Heat the oven to 220C/Gas Mark 7. Melt half the butter in the skillet.
2 Whisk the egg yolks with half the sugar. Add the milk, flour and a pinch of salt. Mix to a smooth paste. Whisk the egg whites to firm peaks then fold half at a time into the yolk mix. Pour into the skillet and sprinkle over the raisins. Bake for 15mins.
3 Tip the pancake onto a board and cut into diamond shapes. Over a medium heat, caramelise the remaining sugar in a pan. Mix in the remaining butter, then toss the pancake pieces in the caramel. Divide into bowls and serve with the compote, berries and a little icing sugar. Per serving: Cals 468, Fat 21g,
Sat fat 11g, Carbs 55g