Kaiserschmarren (Emperor's Pancake) With Plum Compote

Recipe by evelynathens
READY IN: 40mins




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