BY CHEF ANTON EGGER

INGREDIENTS

For the Raisins:

  • 2 tablespoons raisins
  • 3 tablespoons rum (adults only) or / water

For the Stewed Plums:

  • 10 pieces fresh plums, ripe
  • 2 tablespoons granulated sugar
  • ½ piece orange, juice
  • ½ piece cinnamon stick
  • ½ piece vanilla bean / or 2 drops of vanilla bean extract
  • 1 piece star anise
  • ¼ cup / 60 ml red wine (adults only)
  • 1 dash dark rum (adults only)

For the Pancake Batter:

  • 1 cup / 180 grams all-purpose flour
  • 3 eggs eggs, divided
  • 1 cup / 250 ml milk
  • ½ piece vanilla bean / or 2 drops of vanilla bean extract
  • ½ lemon zest or grated
  • 2 tablespoons unsalted butter
  • 1 pinch coarse kosher salt

To Caramelize the Pancake:

  • 1 tablespoon unsalted butter
  • 1 tablespoon granulated sugar

To Serve:

  • 1 tablespoon powdered sugar
  • 2 serves of mullet stewed plums or / applesauce or / vanilla ice cream

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Servings

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Prep Time

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Cook Time

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Total Time

GUIDE / INSTRUCTIONS

Step 1 – Soak the Raisins:

  • In a small bowl combine raisins and rum and soak for 15 min. If you cannot use rum, soak the raisins in water to soften.

Step 2 – Let’s cook the Stewed Plums:

  • Cut the vanilla bean in half lengthwise and scrape-out the vanilla seeds / paste.
  • Wash the plums, cut into halves and remove the pits.
  • In a pot over medium heat add the sugar and let caramelize it slightly.
  • Add red wine, rum, cinnamon, star anise, orange juice, vanilla bean and seeds and cook for 2 minutes.
  • Add the plums and reduce the heat to low. Let simmer on low heat for 3 minutes, it will thicken a bit.
  • Remove from heat and let the stewed plums come to room temperature.

Step 3 – Prepare the Vanilla Bean for the Pancake Batter:

  • Cut the vanilla bean in half lengthwise and scrape-out the vanilla seeds / paste and set aside for our pancake batter. Tip – Keep the scrapped vanilla pods half and store in an airtight jar of granulated sugar to make vanilla-scented sugar for future other dessert recipes.

Step 4 – Whisk the Egg Whites:

  • Separate the eggs and set the egg yolks aside.
  • In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and a pinch of salt and beat at high speed about 2-3 minutes until stiff peaks form. Set aside.

Step 5 – Make the Batter:

  • In a large mixing bowl add the milk, lemon zest, vanilla and salt and then with a whisk stir in the flour.
  • Once you achieve a nice runny batter, then add the egg yolks.
  • Using a rubber spatula and fold in the stiff egg whites to the egg yolk mixture until combined and smooth. Be very gentle and do not overmix batter. Tip – Adding the flour before the eggs will avoid lumps in the batter.

Step 6 – Let’s make our Kaiserschmarren:

  • Heat up a (12-inch / 20 cm Ø) frying pan, over medium heat with 1 tablespoons butter.
  • Pour in the batter about ½ inch / 1 cm high and bake for about 2 minutes.
  • Reduce the heat slightly to not burn the batter.
  • Sprinkle the drained raisins over the batter and bake for further 2-3 minutes.
  • Use a spatula to peak underneath the pancake to see if it’s golden brown already.
  • Using a spatula quarter the pancake, turn it over and let it bake for 1 more minute.
  • Divide into bite-size pieces, add 1 tablespoon butter and sprinkle with 1 tablespoon of sugar and briefly caramelize. We are ready to serve.

Step 7 – Let’s serve it:

  • Remove from the stove and transfer onto serving plates.
  • Dust with plenty powdered sugar.
  • Serve with either mullet stewed plums or / apple sauce or / vanilla ice cream on the side. Yummy! Please enjoy!

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