Fluffy Torn Pancake with Plum Compote — Kaiserschmarrn
Austrian 'Emperor's Mess', fluffy torn pancake scattered with raisins, dusted generously in icing sugar and served warm with plum compote.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 4 tbsp golden raisins in 2 tbsp dark rum for 10 minutes until plump. Whisk 100g flour, 200ml milk, 4 egg yolks, 2 tbsp caster sugar, 0.5 tsp vanilla, and 0.5 tsp lemon zest until smooth. In a separate grease-free bowl, whisk 4 egg whites with 0.5 tsp salt to firm peaks.
Build
Fold egg whites into batter in two gentle additions with a spatula, preserving as much air as possible for leavening.
Fry
Melt 60g butter in a 25cm non-stick pan over medium heat until foaming. Pour in batter, scatter soaked raisins over top, cook 3 to 4 minutes until underside is golden and top just sets.
Crisp
Flip pancake in quarters using a spatula, then tear and flip into rough 3cm chunks with two forks over 4 to 5 minutes until all pieces are deep golden. Sprinkle 2 tsp caster sugar over chunks, toss 30 seconds until caramelised and sticky.
Plate
Divide between two warm plates, dust generously with icing sugar, and serve immediately with 3 tbsp plum compote per person alongside.
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