Print

Fluffy Austrian Kaiserschmarrn Recipe with Easy Plum Compote Twist

fluffy Austrian Kaiserschmarrn - featured image
Print Recipe

A fluffy, airy Austrian pancake shredded and served with a tangy plum compote, perfect for cozy breakfasts or brunches. This recipe combines simple ingredients and a unique folding technique to create a melt-in-your-mouth treat.

Ingredients

Scale
  • 4 large eggs, separated (room temperature for better volume)
  • 1 cup (125g) all-purpose flour
  • 1 cup (240ml) whole milk or dairy-free alternative
  • 2 tablespoons granulated sugar (adjust to taste)
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons unsalted butter (for cooking)
  • 2 cups (about 300g) fresh plums, pitted and sliced (frozen works too)
  • 1/4 cup (50g) granulated sugar (adjust depending on plum sweetness)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 cup (60ml) water
  • Powdered sugar (for dusting)
  • Optional: raisins soaked in rum or warm water

Instructions

  1. Prepare the plum compote: In a small saucepan, combine sliced plums, sugar, lemon juice, cinnamon, and water. Cook over medium heat, stirring occasionally, until plums soften and mixture thickens slightly, about 15 minutes. Set aside to cool.
  2. Separate the eggs: Crack eggs, placing yolks in one bowl and whites in another, ensuring no yolk gets into whites.
  3. Mix the batter base: To the egg yolks, add flour, milk, sugar, salt, and vanilla extract. Whisk until smooth and pourable but not too thin.
  4. Beat the egg whites: Using a whisk or mixer, beat egg whites until soft peaks form.
  5. Fold in the egg whites: Gently fold egg whites into the batter in two additions using a rubber spatula, keeping air in and avoiding overmixing.
  6. Heat the pan: Warm butter over medium heat in a non-stick or cast-iron skillet until melted and foaming. Pour in batter and spread evenly.
  7. Cook the pancake: Let cook undisturbed for 4-5 minutes until bottom is golden and top starts to set but is still slightly wet.
  8. Flip and shred: Tear pancake into bite-sized pieces in the pan using a spatula or fork. Flip pieces and cook another 3-4 minutes until golden brown and cooked through.
  9. Finish and serve: Transfer torn pancake pieces to plates, dust with powdered sugar, and spoon warm plum compote over the top. Serve immediately.

Notes

Use room-temperature eggs for better volume. Fold egg whites gently to keep batter airy. Cook on medium heat to avoid burning. If pan sticks, add extra butter or use non-stick spray. Plum compote can be made ahead and reheated gently. Optional raisins soaked in rum add a boozy twist.

Nutrition

Keywords: Kaiserschmarrn, Austrian pancake, plum compote, fluffy pancake, breakfast recipe, brunch, easy dessert

Find it online: https://tomyumy.com/fluffy-austrian-kaiserschmarrn-recipe-with-easy-plum-compote-twist/