Vegan Kaiserschmarrn (Austrian Shredded Pancake)

Ingredients

For 4 portions

• 🧈 200g silken tofu
• 🥛 250ml soy drink
• 🌾 190g flour
• 🍚 2 Tsp baking powder
• 🍚 100g sugar
• 🥄 1 Tsp vanilla extract
• 🧂 1 pinch salt
• 🍇 50g raisins
• 🥃 30ml rum
• 🧈 50g plant-based spread
• 🌳 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. Blend the silken tofu, soy drink, vanilla and 20 g of the sugar until smooth.
3. Whisk in the flour, baking powder and salt to a thick, smooth batter. Leave for 5 minutes.
4. Melt half the spread in a large non-stick frying pan over a medium heat. Pour in the batter and scatter over the drained raisins. Cover and cook gently for 7–8 minutes, until the base is golden and the top almost set.
5. Cut into quarters, flip each one and cook for 3 minutes. Tear into bite-sized pieces with two forks.
6. Add the remaining spread 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.