Austrian Kaiserschmarrn with Plum Compote
Kaiserschmarrn is an Austrian skillet pancake that is cooked thick, torn into generous pieces, and finished until the edges are lightly caramelized. The texture should be tender and airy in the middle, with enough buttery browning to make each bite taste more like dessert than an ordinary pancake.
The lift comes from separated eggs: the yolks enrich the batter while whipped whites make it fluffy without baking powder. Letting the batter rest briefly gives the flour time to hydrate, which helps the pancake cook through before the outside gets too dark.
Warm plum compote is a classic partner because its tart fruit cuts through the sweetness of the sugared pancake. Simmering the plums with a little sugar, lemon, and cinnamon gives a spoonable sauce that can be made while the batter rests.
Serve Kaiserschmarrn straight from the pan or on a large platter, dusted generously with confectioners' sugar. It works as a cozy brunch, a sweet main course, or a simple Alpine-style dessert.
Nutrition (per serving)
Directions
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1
Combine the plums, compote sugar, lemon juice, cinnamon, and 2 tablespoons water in a small saucepan.
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2
Simmer the plums over medium-low heat for 12 to 15 minutes, stirring occasionally, until the fruit is soft but still holds some shape; keep warm.
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3
Whisk the egg yolks, milk, flour, batter sugar, vanilla, and salt in a large bowl until smooth, then let the batter rest for 10 minutes.
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4
Beat the egg whites in a clean bowl until soft peaks form, then fold them gently into the rested batter in two additions.
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5
Melt 2 tablespoons butter in a 10-inch nonstick or well-seasoned skillet over medium heat and pour in the batter.
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6
Cook for 4 to 5 minutes, until the bottom is golden and the top looks mostly set around the edges.
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7
Cut the pancake into quarters with a spatula, flip the pieces, and cook for 2 to 3 minutes more until the second side is golden.
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8
Tear the pancake into bite-size pieces, add the remaining butter, and toss the pieces in the skillet for 2 to 3 minutes until lightly crisp at the edges.
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9
Transfer to plates, dust generously with confectioners' sugar, and serve warm with the plum compote.
Ingredients
- Ripe Plums, pitted and sliced:1 1/4 lb
- Granulated Sugar for compote:3 tbsp
- Lemon Juice:1 tbsp
- Ground Cinnamon:1/2 tsp
- Large Eggs, separated:4
- Whole Milk:1 cup
- All-Purpose Flour:1 cup
- Granulated Sugar for batter:2 tbsp
- Vanilla Extract:1 tsp
- Fine Salt:1/4 tsp
- Unsalted Butter:3 tbsp
- Confectioners' Sugar for dusting:as needed
Tips & Notes
- Use a wide skillet so the pancake cooks through before the base gets too dark.
- For a traditional variation, fold 1/3 cup rum-soaked raisins into the batter just before cooking.
- If the compote thickens too much, loosen it with a spoonful of water and warm it gently before serving.
