Gluten Free Austrian Pancakes

Kaiserschmarrn:

• Combine the Mix B with the baking powder and sieve into a bowl. Stir in the milk until the ingredients have come together to make a smooth mixture.
• Combine the double cream cheese with the egg yolks, rum, vanilla and grated lemon peel.
• Beat the egg white together with a pinch of salt until creamy. Gradually add half of the sugar and beat until a firm, but creamy consistency develops.
• Add the meringue mixture to the egg yolk mixture in stages: stir in 1/3 using a whisk, then combine the rest gently using a dough scraper.
• Preheat the oven grill to approx. 230°C.
• Coat two small ovenproof pans (24-26 cm diameter) with 1 tsp browned butter over a medium heat. Divide the Kaiserschmarrn batter into the pans and cook over a medium heat for 3 - 4 minutes until the underside is lightly browned.
• Place the Kaiserschmarrn in the pans under the oven grill on the lowest level for 3 to 4 minutes until golden brown and baked through.
• Turn out onto a large wooden chopping board and tear into pieces using two forks.

Caramelizing:

• Boil sugar with water, stirring occasionally until the sugar is dissolved. Remove from stove and add the rum.
• Heat a large pan over a medium heat.
• Melt a little butter and gently fry the Kaiserschmarrn pieces in it, occasionally drizzling it with the rum-flavored simple syrup.

Berries:

• Remove any stalks from the berries and wash and drain them. Slice any large berries into smaller pieces if necessary. Dust with icing sugar.

Serving:

• Place the Kaiserschmarrn on warm plates, dust with icing sugar and garnish with the berries.

Tip: 

• These “pancakes” can easily be made in advance and they can even be chilled until needed.
• Try Kaiserschmarrn with rum-soaked sultanas and toasted flaked almonds.