Kaiserschmarrn (Torn Pancake) with Apple Compote

Apple compote

• 600 g Apple, firm, tart-sweet variety
• 50 g Caster sugar
• 1 medium Lemon
• ½ tsp Ground cinnamon

Kaiserschmarrn

• 60 g Raisin
• 4 Egg, room temperature
• 250 ml Whole milk
• 1 tsp Vanilla extract
• 140 g Plain flour
• 25 g Caster sugar
• 50 g Unsalted butter
• 20 g Icing sugar

1. Make the compote: peel, core and cut the apples into small chunks. Finely zest the lemon, then squeeze the juice. Put the apples, lemon zest and juice, caster sugar and cinnamon in a saucepan with 2 tbsp water and bring to a gentle simmer.
2. Simmer the compote for 10 to 12 minutes, stirring now and then, until the apples are tender but not completely collapsed. Taste and add a little more lemon juice if you want it sharper. Keep warm on a very low heat while you make the pancake.
3. Put the raisins in a small bowl and cover with hot water from the kettle; leave to plump for 5 minutes, then drain well. Separate the eggs, putting the whites in a clean mixing bowl and the yolks in another bowl. Add the milk and vanilla to the yolks and whisk to combine.
4. Whisk the flour and caster sugar into the yolk mixture until smooth and thick. In the bowl with the whites, whisk to soft peaks. Fold the whites into the batter in two additions, keeping as much air as you can, then fold in the drained raisins.
5. Heat a large frying pan over medium heat and melt half the butter, swirling to coat the base. Pour in the batter and cook for 3 to 4 minutes until the underside is golden and the top is starting to set. Dot the remaining butter over the top.
6. Using a spatula, cut the pancake into quarters, flip the pieces, then tear into rough bite-sized pieces. Cook for 3 to 5 minutes, turning gently, until the pieces are cooked through and lightly golden at the edges. Dust generously with icing sugar and serve straight away with the warm apple compote.

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