Kaiserschmarrn Is Fluffy, Shredded Pancakes For Royals

• 1 1/2 cups milk
• 1 cup flour
• Pinch of salt
• Lemon zest
• Vanilla sugar
• 8 egg yolks
• 8 egg whites
• 1/2 cup granulated sugar
• Butter
• 1/4 cup rum-soaked raisins
• Rum
• 2 pounds apricots, washed and pitted
• 2/3 cup granulated sugar
• 4 teaspoons apricot schnapps
• 2 teaspoons lemon juice
• 1 vanilla bean
• 1 cinnamon bark

1. In a medium mixing bowl, whisk together the first 6 ingredients from milk to egg yolks, until fully combined. In a separate bowl, combine the egg whites and granulated sugar to form a meringue. Fold the meringue into the flour mixture.
2. Melt butter in a large pan over medium heat. Pour batter into the skillet and fill until the batter is 1/2 an inch high. Sprinkle with rum raisins.
3. Flip after it has been cooked halfway through and break into smaller pieces.
4. Deglaze the pan with rum.
5. In a large bowl, mix all ingredients together and let sit for 30 minutes.
6. Preheat the oven to 375u0b0F. Bake all ingredients for 20 minutes until the apricots are soft.
7. Remove from the oven and let cool.

milk, flour, salt, lemon zest, vanilla sugar, egg yolks, egg whites, granulated sugar, butter, ubc, sugar, apricot schnapps, lemon juice, vanilla bean, cinnamon bark

Taken from www.myrecipes.com/recipe/kaiserschmarrn-is-fluffy-shredded-pancakes-for-royals (may not work)