Icewine Austrian Schmarrn Pancakes
Ingredients
Instructions
  1. Microwave the Vidal Icewine and-raisin mix for 15 to 30 seconds and let them soak until the Icewine is absorbed, about 20 minutes. Set aside.
  2. In a medium bowl, beat the egg whites to soft peaks, adding a pinch of salt toward the end.
  3. In a separate large bowl, beat the egg yolks and lemon zest, until the mixture is light yellow.
  4. Add the milk and flour–a little at a time to avoid lumps–and blend well.
  5. Fold in the egg whites and let the batter rest for about 10 minutes.
  6. Melt 2 tablespoons of butter in a 10- to 12-inch frying pan.
  7. Stir the batter again gently and pour it into the hot pan.
  8. Sprinkle the raisins evenly over the top.
  9. Cover the pan and let the pancake cook for 10 minutes over medium heat. Flip over and cook about 10 minutes more.
  10. Cut or pull the pancake apart into bite-size pieces while it continues to cook.
  11. When it is browned a bit, it is ready to serve.
Recipe Notes
Icewine Austrian Schmarrn Pancakes
Icewine Austrian Schmarrn Pancakes