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Fluffy Kaiserschmarrn Pancakes with Peppered Plums
30—40 Min
The fluffy Kaiserschmarrn is caramelized again in the oven after baking, giving it a wonderfully delicate crispiness. The peppered plums create the perfect sweet-sour contrast to the sugary pastry dish. Fall in love with the Kaiser's favorite dish!
Ingredients 4 Portions
For the Kaiserschmarrn
- 5 Eggs, separated
- 3 tbsp.Granulated sugar
- 180 gFlour, smooth
- 350 mlMilk
- 50 gRaisins
- 1 tbsp.Rum
- 1 tbsp.Bourbon Vanilla Sugar
- 1 pinchSea Salt, Coarse
For caramelizing
- 100 gButter
- 2 tbsp.Granulated sugar
- Powdered sugar to decorate
For the peppered plums
- 400 gPlums, ripe
- 100 gCane sugar
- 100 mlRed port wine
- 8 clPlum liqueur
- 1 tsp.Pepper Black, Whole
Preparation
- 1
Wash the plums, then chop in half and remove the stones.
- 2
Then simmer the peppercorns in a pan with the cane sugar, port wine and liqueur until they form a syrup.
- 3
Add the plums and allow to infuse for around 20 minutes.
Hint:
If possible, prepare the peppered plums the evening before and allow them to infuse until serving.
- 4
For the dough, cream together the milk, egg yolk, vanilla sugar, flour and a pinch of salt. Then add the rum and raisins.
- 5
Beat the egg white with the granulated sugar until the mixture forms stiff peaks, then fold into the dough.
- 6
Melt the butter in a flat non-stick pan (24–28 cm diameter). Pour in the mixture and cook for a short time over the heat.
- 7
Bake in the oven at 180°C (356°F) for around 20 to 25 minutes until caramelized.
- 8
Shred using two forks. Heat the butter and the granulated sugar in a pan until caramelized, then toss the torn pieces of pancake in the mixture. Dish up and dust with powdered sugar.
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