Kaiserschmarren (Emperor's Pancake) With Plum Compote

Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face!

• Ready In: 40 mins
• Serves: 8
• Yields: 2 pancakes per person

Ingredients

• 1  cup  sifted flour
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 3  eggs
• 1⁄2 cup milk
• 1⁄2 cup heavy cream
• 2  tablespoons butter, melted
• 1⁄2 cup butter
• 1⁄2 cup raisins, soaked for 30 minutes in a little
•  rum
• 1  teaspoon cinnamon
• 1  cup sugar

• plum compote

• 5  ounces granulated sugar
• 5  ounces water
• 1  cinnamon stick
• 1  star anise
• 1 1⁄2 lbs  pitted and sliced red plums

Directions

1. For the Kaiserschmarren:
2. Sift flour, sugar and salt together.
3. Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
4. Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
5. Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
6. To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
7. Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
8. Remove to a heated platter.
9. Continue frying pancakes this way until batter has been used.
10. With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
11. Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
12. Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
13. Toss lightly over low heat so that it becomes evenly distributed.
14. Do this quickly, as sugar should not melt but retain some of its grainy texture.
15. Serve immediately.
16. Makes 16-20 pancakes.
17. For the Plum Compote:
18. In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
19. Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
20. Serve warm or at room temperature.