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Fluffy Austrian Kaiserschmarrn Recipe with Easy Plum Compote

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A light and airy Austrian pancake torn into bite-sized pieces, dusted with powdered sugar, and served with a tangy plum compote. Perfect for brunch or dessert, this recipe is quick, easy, and nostalgic.

Ingredients

Scale
  • 4 large eggs, separated (room temperature for best volume)
  • 1 cup (125g) all-purpose flour
  • 1 cup (240ml) whole milk (or dairy-free milk if needed)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter (for cooking, plus extra for plating)
  • Powdered sugar (for dusting)
  • 2 cups (300g) ripe plums, pitted and chopped (fresh or frozen)
  • 1/4 cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 cup (60ml) water

Instructions

  1. Separate the eggs: Crack each egg, separating the yolks and whites into two large, clean bowls. Ensure no yolk gets into the whites.
  2. Beat the egg whites: Using an electric mixer, whisk the egg whites with a pinch of salt until they form soft peaks (5-7 minutes).
  3. Mix yolks and batter: In the bowl with yolks, add sugar and vanilla and whisk until creamy. Slowly add flour and milk alternately, stirring gently to avoid lumps until smooth and thick but pourable.
  4. Fold in egg whites: Stir about a third of the beaten egg whites into the batter to lighten it, then gently fold in the rest using a rubber spatula without overmixing.
  5. Cook the Kaiserschmarrn: Heat 1 tablespoon butter in a non-stick skillet over medium heat. Pour in the batter and cook until the bottom is golden and the top starts to set, about 3-4 minutes.
  6. Tear and flip: Using two forks or a wooden spoon, tear the pancake into bite-sized pieces. Flip the pieces, adding more butter as needed, and cook until golden and cooked through, about 4-5 minutes.
  7. Dust and serve: Transfer to a warm plate, dust generously with powdered sugar, and serve immediately with plum compote.
  8. Make the plum compote: While cooking, combine chopped plums, sugar, lemon juice, cinnamon, and water in a small saucepan. Simmer over medium-low heat, stirring occasionally, until plums soften and mixture thickens, about 10-12 minutes. Adjust sweetness as needed.

Notes

Use room temperature eggs for best volume. Beat egg whites to soft peaks, not stiff. Fold gently to keep air in batter. Keep skillet at medium heat to avoid burning. If batter is too thick, add a splash more milk. Plum compote can be made ahead and stored in fridge up to 3 days.

Nutrition

Keywords: Kaiserschmarrn, Austrian dessert, plum compote, fluffy pancake, easy dessert, brunch recipe, traditional Austrian

Find it online: https://flurpchef.com/fluffy-austrian-kaiserschmarrn-recipe-with-easy-plum-compote-step-by-step/