Kaiserschmarrn on a blue plate sprinkled with icing sugar, with pepper plums in a blue bowl and pan

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Fluffy Kaiserschmarrn pancakes with peppered plums

3040 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

  • For caramelizing

    • 100 gButter
    • 2 tbsp.Granulated sugar
    • Powdered sugar to decorate
  • For the peppered plums


  1. 1

    Wash the plums, then chop in half and remove the stones.

  2. 2

    Then simmer the peppercorns in a pan with the cane sugar, port wine and liqueur until they form a syrup.

  3. 3

    Add the plums and allow to infuse for around 20 minutes.


    If possible, prepare the peppered plums the evening before and allow them to infuse until serving.

  4. 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. 5

    Beat the egg white with the granulated sugar until the mixture forms stiff peaks, then fold into the dough.

  6. 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. 7

    Bake in the oven at 180°C (356°F) for around 20 to 25 minutes until caramelized.

  8. 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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