There’s a restaurant here in Vienna called Heindls Schmarren & Palatschinkenkuchl that serves a dish called kaiserschmarren, which, I’m pretty sure, is the best version of pancakes that I’ve ever had.
It’s kind of like a traditional pancake, only more dense and rich, with an eggy, almost custard-like flavour. A big part of its appeal is the way they serve it; they cut it up and then put it in the oven just long enough for the edges to crisp up. The contrast between the lightly crispy exterior and the moist, cakey interior is the stuff dreams are made of. Sprinkled with icing sugar, topped with cooked raisins, and served with a tart cherry compote, it’s pretty much pancake perfection.