Fluffy torn pancake from Austria
INGREDIENTS
- 6 eggs
- 3 Tbsp sugar
- 250 g butter (for batter and frying)
- 500–750 g all-purpose flour
- Approx. 200 ml water (adjust to consistency)
- 1 packet bourbon vanilla sugar (or 1 tsp vanilla extract)
- Powdered sugar, for dusting
- Lingonberry jam (“echte Preiselbeeren”), for serving
- Optional: a handful of raisins (soaked in rum or water)
METHOD
- Melt part of the butter. Whisk the eggs with the sugar and vanilla sugar, then add the flour, the water and the melted butter little by little to get a thick, smooth batter. Add the raisins if using.
- Melt some butter in a large frying pan and pour in a layer of batter. Cook on medium heat until the bottom is golden.
- Turn it over (in pieces is fine), then tear it into bite-sized pieces with two forks and let them brown on all sides with a little more butter.
- Dust with powdered sugar and serve warm with lingonberry jam.
From the Youth Exchange Back and Forth (20–30 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
