Kaiserschmarrn with Plum Compote

Ingredients

• 600 g ripe plums
• 180 g sugar
• 1 pinch cinnamon
• 150 ml dry red wine
• 1 tsp Cornstarch
• 5 tbsp butter
• 4 eggs
• 120 g flour (type 405)
• 250 ml milk (3.5% fat)
• 1 pinch salt
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Wash, halve and pit the plums for the compote. Mix with 150 g sugar and cinnamon, bring to a boil in a pot. Deglaze with wine and simmer over medium heat for about 5 minutes. If desired, thicken with cornstarch mixed in cold water, remove from heat and let cool.

2. 2.

   Meanwhile melt 2 tbsp butter in a small saucepan. Separate the eggs. Whisk the flour into a large bowl with milk using a whisk until smooth. Add egg yolks, melted butter, 15 g sugar and salt, whisk again. Beat the egg whites with remaining sugar until stiff peaks form, fold into the batter with a spatula.

3. 3.

   Melt 1 tbsp butter in a non-stick pan. Pour in the batter and cook for about 3–4 minutes over medium heat, letting the bottom brown slowly. Flip and bake the other side lightly golden for another 2–3 minutes.

4. 4.

   Slide the thick pancake onto a work surface and tear into pieces with two forks. Wipe the pan with a kitchen towel, add remaining butter to melt. Dust some powdered sugar in the pan and let it caramelize slightly. Return the torn pieces to the pan, stir or mix with a spatula until they are nicely browned.

5. 5.

   Serve on plates dusted with powdered sugar. Offer the plum compote on the side.