Austrian Kaiserschmarrn
Fluffy torn Austrian pancake pieces with powdered sugar and plum compote.
Equipment
- Two mixing bowls
- Electric hand mixer or whisk
- 10-inch oven-safe skillet
- Two wooden spatulas
- Fine-mesh sieve
Ingredients
Pancake
- 4 large eggs separated
- 1 cup whole milk
- 1 cup all-purpose flour
- 3 tbsp granulated sugar divided
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 3 tbsp unsalted butter divided
- 2 tbsp powdered sugar for serving
Plum Compote
- 1 lb ripe plums pitted and quartered
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 tsp ground cinnamon
Instructions
Make Compote:
- Combine plums, sugar, water, and cinnamon in a small saucepan. Simmer for 12 to 15 minutes until tender but still chunky. Set aside.
Mix Batter:
- Whisk the egg yolks, milk, flour, 1 tablespoon sugar, vanilla, and salt until smooth.
- Beat the egg whites with the remaining 2 tablespoons sugar to soft peaks, then fold them gently into the batter.
Cook and Tear:
- Melt 2 tablespoons butter in an oven-safe skillet over medium heat. Add the batter and cook for 4 minutes. Broil for 2 to 3 minutes until the top is set and lightly browned.
- Return the skillet to low heat. Tear the pancake into irregular bite-size pieces with two spatulas, add the remaining butter, and turn for 3 minutes until varied golden edges form. Dust with powdered sugar and serve with compote.
Notes
- Fold the egg whites gently to preserve the pancake's light texture.
- Tear rather than cut the pancake so the pieces remain irregular and tender.
Nutrition
Calories: 430kcalCarbohydrates: 62gProtein: 12gFat: 16gSaturated Fat: 9gCholesterol: 215mgSodium: 260mgFiber: 3gSugar: 31g