Kaiserschmarrn – a giant, shredded pancake with plum compote

Be prepared for the most delicious pancake dessert that you’ll want for breakfast too. A famous Austrian dessert served with a plum compote so good you should run and stockpile all the plums you can find.

Recipe:

4 large eggs, separated
1/8 teaspoon salt
2 tablespoons granulated sugar
1/2 + 1/3 cup milk (200 ml)
1/2 teaspoon vanilla extract or paste
1 cup all purpose flour (125 g)

Whisk the egg yolks & 1/2 cup of milk together. Add the flour, 1 tablespoon sugar and vanilla paste. Then whisk in the remaining 1/3 cup milk.

In a separate bowl, whisk the egg white, remaining tablespoon sugar and salt until soft peaks form. Fold the egg whites into the yolk mixture.

Heat one tablespoon of unsalted (preferably clarified) butter in a large 10” oven-proof skillet. Pour the pancake mixture into the pan and cook over medium-low heat for 2 minutes. Transfer the skillet to a 400°F/200°C and cook for 10- 12 minutes until the pancake is golden brown. Remove from the oven and flip the pancake onto a wooden board. Cut or tear into chunks and dust with powdered sugar. Serve with a few spoonfuls of plum compote and a dollop of whipped cream.

For the plum compote:

1 pound plums, cut into 1/4” wedges
1/4 cup sugar
1 cinnamon stick
2 tablespoons water

Simmer the mixture over medium heat for 5 – 10 minutes until plums have softened but not lost their shape. Remove the cinnamon stick and cool.