Ingredients:
• 4 large eggs, separated
• 1/8 tsp salt
• 2 tablespoons granulated sugar (divided: 1 tablespoon for whites, 1 tablespoon for yolks)
• 1/2 cup + 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon neutral-tasting oil, clarified butter (ghee), or unsalted butter for frying
• powdered sugar for dusting
• plum compote, for serving
Directions:
• Preheat the oven to 400 °F (200 °C), top and bottom heat. If using a fan-oven, reduce temperature to 355 °F (180 °C).
• Separate your egg whites and egg yolks into two separate bowls.
• In a bowl with the egg yolks, whisk in 1/2 cup of the milk, vanilla extract, and 1 tablespoon of the granulated sugar.
• Gradually stir in the 1 cup of all-purpose flour until you get a smooth, thick batter (mixing with only half the milk first prevents lumps).
• Once smooth, stir in the remaining 1/3 cup of milk.
• In a clean bowl, beat the egg whites with the 1/8 tsp salt and the remaining 1 tablespoon of sugar until soft-to-firm peaks form (avoid beating them until completely stiff, as this makes folding difficult).
• Using a hand whisk, gently stir about one-third of the beaten egg whites into the yolk batter to lighten it.
• Carefully fold in the remaining egg whites with a spatula, using gentle folding motions to preserve as much volume and air as possible.
• Heat your oil, clarified butter, or un-browned butter in a large ovenproof frying pan (at least 10 inches wide) over medium heat on the stovetop.
• Pour the fluffy batter evenly into the hot pan and let it bake undisturbed for 1 minute.
• Transfer the pan to the middle rack of the preheated oven and bake for 10 to 12 minutes, or until the pancake is puffed up and golden on top.
• Remove the pan from the oven and return it to the stovetop over low heat.
• Quarter the giant pancake using two spatulas, flip the quarters over, and cut them further into bite-sized pieces right in the pan.
• If the top was already golden, keep the heat low just long enough to warm through; if it was pale on top, turn the heat to medium and let the torn pieces cook until golden and slightly caramelized.
• Transfer the warm Kaiserschmarrn to plates, generously dust with powdered sugar through a sieve, and serve immediately alongside warm plum compote or fresh fruit.
Quick Austrian Plum Compote (Zwetschgenröster)
Ingredients:
• 1 pound fresh plums (Italian prune plums work best), pitted and quartered
• ¼ cup (50g) granulated sugar
• A splash of water (about 3–4 tablespoons)
• 1 small cinnamon stick (or a generous pinch of ground cinnamon)
• 2 whole cloves
• A splash of lemon juice and a tiny strip of lemon zest
• Optional: A splash of rum at the very end
Directions:
• Combine the sugar, water, cinnamon stick, cloves, lemon juice, and lemon zest in a saucepan over medium heat until the sugar dissolves.
• Add the quartered plums, bring to a gentle boil, then cover and let simmer for about 10–15 minutes until the plums release their juices and soften.
• Uncover and simmer for another 5 minutes until the juices thicken up slightly into a glossy, chunky compote. Remove the whole spices and stir in a splash of rum if desired.
• Serve warm or at room temperature right alongside your freshly torn Kaiserschmarrn.
