Viennese Pancake

viennese pancake

Viennese Pancake

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Servings: 6
Calories: 410


  • 8 eggs
  • 1 tablespoon sugar
  • 8 floz milk
  • 9 oz plain flour
  • salt
  • 4 oz raisins
  • 2 oz butter
  • 3 tablespoons icing sugar to sprinkle


  • Separate the eggs. Beat the yolks with the sugar, milk, flour and a pinch of salt to make a smooth batter. Cover and leave the batter to stand for 30 minutes.
  • Whisk the whites until stiff. Wash the raisins well in hot water and drain them. Fold the egg whites into the batter and sprinkle on the raisins.
  • Heat 15 g (1/2 oz) of the butter in a frying pan, tip a quarter of the batter into the pan and fry for 3 minutes, until the underside is golden brown.
  • Turn the pancake and fry it for a further 3 minutes. Using two forks, break the pancake into small irregular pieces, fry for a further 1 minute, stirring frequently, then turn out on to a hot plate.
  • Cook all the pancakes in this way until you have used all the batter, keeping the cooked pancakes hot in the oven. Sprinkle with icing sugar before serving.
  • Serve with: stewed apple.
Calories: 410 kcal
Carbohydrates: 56 g
Protein: 14 g
Fat: 15g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 243 mg
Sodium: 174 mg
Potassium: 337 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 617 IU
Vitamin C: 1 mg
Calcium: 91 mg
Iron: 4 mg
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