Kaiserschmarrn (Shredded Pancake with Plum Compote)
Why this recipe works
- Fluffy centre, caramelised edges: Whipped egg whites lighten the batter, while tearing and tossing the pancake in butter creates golden edges without losing the soft interior.
- Fruit balances the richness: Warm plum compote cuts through the buttery pancake with gentle acidity and a deeper fruit sweetness.
- Classic torn finish: Cooking the pancake whole before shredding it gives the dish its recognisable irregular pieces and lightly caramelised surface.
Get the most out of this recipe
Texture tips
- Keep the batter airy: Fold the whisked egg whites in gently and stop as soon as the mixture looks combined; overmixing will knock out the air.
- Let the underside colour: Give the pancake time to turn deep golden before flipping so the pieces develop flavour once torn and tossed in butter.
Common mistakes
- Avoid high heat: A very hot pan can brown the butter and outside too quickly before the thick pancake cooks through.
- Check the centre before serving: The pieces should be hot through and set, especially when serving anyone who needs eggs to be fully cooked.
Ingredient notes
- Sultanas or raisins: Sultanas give a gentle sweetness, while raisins bring a darker, more caramel-like flavour.
- Plum sauce matters: A sharper plum sauce gives the best contrast to the buttery pancake; plum jam works too, but will taste sweeter and thicker.
Make-ahead tips
- Best served straight away: Kaiserschmarrn is at its lightest and most appealing when served as soon as the pieces are golden and dusted with icing sugar.
- Store leftovers separately: If needed, chill the shredded pancake and plum sauce in separate containers, then reheat the pancake in a frying pan with a little butter until piping hot.
Equipment you'll need
Ingredients
Instructions
- Separate the eggs, putting the whites in a clean mixing bowl and the yolks in a second bowl. Add the milk, vanilla extract, caster sugar and salt to the yolks and whisk until smooth. Whisk in the flour until you have a thick batter, then stir in the sultanas.
- Whisk the egg whites to stiff peaks. Fold a third into the batter to loosen it, then gently fold in the rest until just combined and airy.
- Heat a large frying pan over medium heat and melt half the butter until foaming. Pour in the batter and cook for 4 to 5 minutes until the underside is deep golden and the top is starting to set. Flip in one go if you can, or cut into 2 to 4 sections and turn them over, then cook for 3 to 4 minutes more.
- Add the remaining butter to the pan and use a spatula to tear the pancake into bite-sized pieces. Cook, tossing and turning, for 3 to 5 minutes until the pieces are golden all over and lightly caramelised at the edges. Dust with the icing sugar and toss once more to coat.
- Warm the plum sauce gently in a small pan or in the microwave until just hot. Serve the kaiserschmarrn straight away with a spoonful of plum sauce alongside.
Recipe notes
Tips
- Keep the heat at medium so the pancake cooks through before the butter browns too far; if it colours too quickly, lower the heat slightly.
- For the fluffiest result, fold the egg whites in gently and stop as soon as you no longer see streaks of white.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are safe to eat lightly cooked and make sure the pancake is cooked through.
Substitutions
- Replace Sultana with Raisin for a slightly deeper, more caramel flavour.
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
- Replace Plum sauce with Plum jam for a thicker, sweeter topping.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If needed, cool and refrigerate the shredded pancake and plum sauce separately; reheat the pancake in a frying pan with a small knob of unsalted butter over medium heat until piping hot, and warm the plum sauce gently.
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Recipe overview
- Servings: 3 servings
- Total time: 35min (30min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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