Kaiserschmarrn (Austrian Shredded Pancake)

Ingredients

For 4 portions

• 🍳 4 medium egg
• 🥛 250ml milk
• 🌾 160g flour
• 🍚 100g sugar
• 🥄 1 Tsp vanilla extract
• 🧂 1 pinch salt
• 🍇 50g raisins
• 🥃 30ml rum
• 🧈 50g butter
• 🌳 500g plum
• 🌿 0.5 Tsp cinnamon

Method

1. Soak the raisins in the rum. For the compote, stone and quarter the plums and simmer with 40 g of the sugar, the cinnamon and a splash of water for 15 minutes until soft and syrupy.
2. Separate the eggs. Whisk the yolks with the milk, vanilla and salt, then whisk in the flour until smooth.
3. Whisk the egg whites to soft peaks, add 20 g of the sugar and whisk until firm and glossy. Fold into the batter.
4. Melt half the butter in a large ovenproof or non-stick frying pan over a medium heat. Pour in the batter and scatter over the drained raisins. Cook for 5–6 minutes until the base is golden and the top almost set.
5. Cut into quarters, flip each one and cook for 2 minutes. Tear into bite-sized pieces with two forks.
6. Add the remaining butter and sugar and toss over a medium-high heat for 2–3 minutes, until caramelised at the edges.
7. Serve straight away with the warm compote.