Schneggarei chef Frank Hämmerle prepares cuisine which is unpretentious: Perennial ski lodge favourites side by side with salads and hamburgers.
500 ml milk
4 tablespoons sugar
50g raisins soaked in rum for about 30 minutes
icing sugar to dust
Separate eggs. Mix the egg yolks with milk and sugar, add flours and stir to a smooth batter. Beat the egg whites until stiff, fold carefully into the batter.
Melt butter in a large frying pan, pour all the batter into the pan and sprinkle with raisins soaked in rum.
Fry the pancake on both sides until golden brown.
Break into rough pieces and continue frying until brown on all sides. Sprinkle with icing sugar and served with compote of plums.
Compote of Plums
70g cane sugar
1 stick cinnamon
Wash and halve the plums, remove the stones and chop the halves.
Simmer with cane sugar, cinnamon and a little water for 15 minutes.
Remove the cinnamon stick before serving.
Kaiserschmarrn also tastes good with peach halves or apple compote.