Entree: Austria – Salzburg & Alpine Austria – Kaiserschmarrn (Fluffy shredded Austrian pancake traditionally caramelized and served with fruit compote)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 large eggs, approx. 200 g
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 3 tbsp (45 g) unsalted butter, divided
- 1/2 cup (75 g) raisins (optional)
- 2 tbsp (30 ml) dark rum or hot water (for soaking raisins, optional)
- 1/4 cup (30 g) powdered confectioners' sugar, for dusting
For the plum compote:
- 1 lb (450 g) plums, halved and pitted
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (30 ml) water
- 1 tsp (5 ml) lemon juice
- Pinch of ground cinnamon (optional)

Instructions

1. Soak raisins in rum or hot water for 10–15 minutes if using, then drain and set aside.
2. Separate the eggs. In a bowl, whisk the yolks with granulated sugar, salt, and vanilla until pale and slightly thickened. Stir in the milk and then the flour to make a smooth batter.
3. In a clean bowl, beat the egg whites to stiff peaks. Gently fold the whipped whites into the batter in two additions, keeping as much air as possible.
4. Fold in the drained raisins if using.
5. Heat 1 tbsp (15 g) butter in a large nonstick or cast-iron skillet over medium heat until foaming. Pour the batter into the pan and cook undisturbed until the bottom is golden and the top is partly set, about 3–4 minutes.
6. Using two spatulas, cut the pancake into quarters, add another 1 tbsp (15 g) butter to the pan, flip or turn pieces to cook the undersides, and then tear the pancake into bite-sized shreds while continuing to cook and caramelize the edges, about 4–5 minutes more. Add remaining butter if needed to brown evenly.
7. Meanwhile, make the plum compote: combine plums, sugar, water, and cinnamon in a small saucepan. Simmer over medium-low heat until the fruit breaks down and the sauce thickens, 8–12 minutes. Stir in lemon juice and remove from heat.
8. Transfer the shredded Kaiserschmarrn to plates, dust generously with confectioners' sugar, and serve immediately with warm plum compote.