Oat Pancakes à la Kaiserschmarrn

Ingredients for 10 Persons

For the batter:

• 1000 ml frischli Organic Oat Drink
• 120 g Sugar
• 5 g Salt
• 1000 g Pastry flour ("Wiener Griessler")
• 65 g Baking powder
• 1000 ml Neutral vegetable oil for baking
• 200 g (Rum) Raisins

For the caramel:

• 250 g Alsan
• 300 g Sugar
• 250 g Almond slivers

Preparation

1. For the dough, mix sugar and salt with frischli Organic Oat Drink. Fold-in the flour while stirring. Allow the dough to rest for approx. 1 hour or soak, respectively. Then stir-in the baking powder.
2. Heat a medium-sized pan and pour in the vegetable oil when the pan is hot. Pour the dough into the pan and spread the raisins evenly across. The raisins should fully sink into the dough. Reduce the heat to a quarter of the full power.
3. Let the batter bake for approx. 3–5 minutes (the batter cooks visibly at the edges). Carefully turn over and bake for another 5 minutes. Drain the pancakes on a kitchen towel and cut into the desired shape (e.g. cubes or diamond shapes).
4. Let the Alsan melt in the pan and caramelise the sugar in it. Add the almond slivers and roast lightly. Add the pancake pieces to the pan and toss.
5. Arrange the pancakes on a plate and dust with icing sugar.