Kaiserschmarren Emperor's Pancake with Plum Compote

Transport your taste buds to Austria with Kaiserschmarren, the Emperor's Pancake, served alongside a luscious plum compote. This traditional dessert combines a fluffy, caramelized pancake, shredded into golden, buttery bite-sized pieces, with the warm, cinnamon-spiced tang of a fresh plum topping. The batter, enriched with whipped egg whites and a hint of vanilla, creates a cloud-like texture, while optional rum-soaked raisins add a touch of decadence. Perfect for brunch or dessert, this Austrian favorite comes together in just 45 minutes and pairs beautifully with a dusting of powdered sugar. Whether you serve it straight from the skillet or as an indulgent finale, Kaiserschmarren with Plum Compote is sure to impress with its sweet simplicity and old-world charm.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams plums
• 50 grams granulated sugar, for compote
• 1 cinnamon stick
• 100 ml water
• 120 grams all-purpose flour
• 250 ml milk
• 4 eggs, separated
• 40 grams granulated sugar, for pancake batter
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 30 grams unsalted butter
• 10 grams powdered sugar, for dusting
• 50 grams raisins (optional)
• 20 ml rum (optional, for raisins)

Directions

Step 1

If using raisins, soak them in rum for at least 15 minutes before starting to prepare the batter.

Step 2

Begin with the plum compote: Halve and pit the plums, then slice them into wedges.

Step 3

In a medium saucepan, combine the plums, granulated sugar, cinnamon stick, and water. Bring to a simmer over medium heat.

Step 4

Cook the compote for 10-15 minutes, stirring occasionally, until the plums are soft and the liquid has thickened slightly. Set aside to cool while you prepare the pancake.

Step 5

In a large mixing bowl, whisk together the flour, milk, egg yolks, granulated sugar, vanilla extract, and salt until smooth. Let the batter rest for 10 minutes.

Step 6

In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pancake batter, being careful not to deflate the mixture.

Step 7

If using raisins, gently fold them (and any leftover rum) into the batter.

Step 8

Melt half of the butter in a large, nonstick skillet over medium heat.

Step 9

Pour half of the batter into the skillet, spreading it out evenly. Cook for 2-3 minutes until the bottom is golden brown and the top begins to set.

Step 10

Using a spatula, roughly cut and flip the pancake into bite-sized pieces, then continue cooking and stirring for another 2-3 minutes to ensure each piece is golden and cooked through.

Step 11

Transfer the cooked pieces to a plate and keep them warm. Repeat the process with the remaining batter and butter.

Step 12

Dust the cooked pancake pieces with powdered sugar and serve with the plum compote on the side or spooned over the top.

Nutrition Facts

Serving size	(1319.5g)

Amount per serving	% Daily Value*
Calories	1691.7

Total Fat 34.3g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 89.6mg	0%
Sodium 933.8mg	0%
Total Carbohydrate 304.4g	0%
Dietary Fiber 13.5g	0%
Total Sugars 193.5g
Protein 40.6g	0%

Vitamin D 113.4IU	0%
Calcium 447.7mg	0%
Iron 7.7mg	0%
Potassium 1931.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 9.6%

Carbs: 72.1%