Kaiserschmarren - the austrian dessert

Grab a Mixing Bowl and mix Milk, Flour, Eggyolk and Salt to a smooth and keep it aside. Beat the eggwhite and the sugar, with a mixer or by hand, till it's stiff. First add the rum and resins and mix it.

Now pull the stiff snow under the batter (never directly mix!) so that it doesnt fall into itself. Do it slowly, take your time. That will create the fluffyness inside.

Once this is donne, go to heat up the pan with some margarine or butter, on law heat. Fill the batter mass, into the hot greased pan 2 cm high, in.

Turn it only once maybe after 10-15 min. I always check and lift it up to see if it's ready.

Part the big pancake with forks randomly into mouthsize pieces and serve it with powder sugar and some tasty jam!