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Kaiserschmarren with Plum Compote

Kaiserschmarren with Plum Compote

This austrian-style torn pancake is light, custardy, and caramelized at the edges, served with a warm cinnamon plum compote. A dusting of confectioners' sugar finishes the dish for a classic breakfast, brunch, or dessert.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 4

Ingredients

  • 1.25 lb ripe plums (pitted and cut into wedges)
  • 0.25 tsp fine salt (divided)
  • 0.33 cup granulated sugar (divided)
  • 3 tbsp unsalted butter (divided)
  • 0.75 cup whole milk (room temperature)
  • 1 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 2 tbsp confectioners' sugar (for serving)
  • 4 large large eggs (separated)
  • 0.25 cup raisins

Instructions

  1. Place the plums, 3 tbsp of the granulated sugar, lemon juice, cinnamon, and 1 pinch of the fine salt in a 2-quart saucepan, then stir with a silicone spatula until the fruit is evenly coated.
  2. Set the saucepan over medium heat and cook the plums for 10-12 minutes, stirring every 2 minutes, until the fruit releases syrup, the wedges soften, and the juices lightly coat the back of a spoon.
  3. Reduce the heat to low and simmer the compote for 3-5 minutes longer, stirring often, until it looks glossy and slightly thickened; remove the pan from the heat and keep the compote warm while you make the pancake.
  4. Whisk the egg yolks, whole milk, vanilla extract, remaining granulated sugar, and the remaining fine salt in a large mixing bowl for about 1 minute, until the mixture is smooth and pale yellow.
  5. Sift the all-purpose flour over the yolk mixture, then whisk gently for 30-45 seconds just until no dry streaks remain; the batter should be pourable with a few tiny lumps but not overmixed.
  6. Beat the egg whites in a clean medium bowl with a hand mixer on medium-high speed for 2-3 minutes, until they form soft peaks that bend slightly at the tips.
  7. Fold one-third of the beaten egg whites into the batter with a rubber spatula to lighten it, then fold in the remaining whites in two additions until the batter is airy and only a few white streaks remain.
  8. Heat 2 tbsp of the unsalted butter in a 12-inch nonstick skillet over medium heat for 1-2 minutes, swirling the pan, until the butter foams but does not brown.
  9. Pour the batter into the skillet, sprinkle the raisins evenly over the top, and cook over medium heat for 4-5 minutes, until the underside is deep golden brown and the edges look set.
  10. Use a wide spatula to cut the pancake into 4 large sections in the skillet, then flip each section carefully and cook over medium-low heat for 3-4 minutes, until the second side is golden and the center of the egg batter reaches 160°F (71°C) on an instant-read thermometer.
  11. Use two spatulas or forks to tear the pancake sections into rough 1- to 2-inch pieces directly in the skillet, then add the remaining 1 tbsp unsalted butter and cook over medium heat for 2-3 minutes, turning the pieces, until the torn edges are lightly caramelized and crisp in spots.
  12. Spoon the warm plum compote onto 4 plates, divide the Kaiserschmarren over the compote, and dust each serving with confectioners' sugar just before serving.

Nutrition (per serving)

  • Calories: 431
  • Protein: 11 g
  • Fat: 16 g
  • Carbohydrates: 63 g
  • Fiber: 4 g
  • Sugar: 35 g
  • Sodium: 197 mg

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