Kaiserschmarrn
Austrian Kaiserschmarrn
Austria's royal shredded pancake dessert — a thick, eggy batter enriched with rum-soaked raisins cooked in butter, then dramatically torn into irregular golden pieces in the pan, dusted with icing sugar and served with zwetschkenröster (warm plum compote). The emperor's (Kaiser's) torn pancake.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Plum compote: cook plums with sugar, cinnamon and lemon zest over medium heat 15 minutes until soft. Set aside and keep warm.
About 5 min
Batter: mix flour, milk, egg yolks, vanilla into a smooth batter. Whip egg whites with a pinch of salt to stiff peaks; whip in the caster sugar. Fold into the batter.
About 14 min
Melt butter in a large oven-safe frying pan. Pour in the batter; scatter rum raisins over the top. Cook over medium heat until the underside is set (4 minutes).
About 14 min
Transfer to the oven (180°C/350°F) for 8–10 minutes until puffed and golden.
About 14 min
Use two forks to tear the pancake into irregular pieces in the pan. Return to heat briefly to caramelise slightly. Dust very generously with icing sugar. Serve immediately with plum compote on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 12 g
- Carbs
- 64 g
- Fat
- 18 g
- Fibre
- 3 g
- Sugar
- 34 g
- Sodium
- 180 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.