Kaiserschmarrn with Plum Compote

Ingredients

• 300 g flour
• 75 g powdered sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 8 eggs
• 250 ml milk
• 80 g raisins
• 40 ml rum
• butter for baking
• powdered sugar for dusting
• 1 jar pickled plums (ca. 700 g)
• 1 cinnamon stick
• 1 vanilla pod
• 1 tbsp grated lemon zest
• 2 tbsp plum water
• 1 clove of nutmeg
• 1 tbsp Cornstarch

Instructions

1. 1.

   For the plum compote:

2. 2.

   Slice the vanilla pod lengthwise and scrape out the seeds.

3. 3.

   Place plums in a sieve, catch the juice, and bring to a boil in a pot with vanilla seeds and pod, cinnamon stick, lemon zest, plum water, and nutmeg; simmer gently for about 15 minutes.

4. 4.

   Remove the cinnamon stick, nutmeg, and vanilla pod.

5. 5.

   Whisk cornstarch with a little cold water until smooth, add to the juice, then add plums and bring to a boil while stirring; remove from heat and let cool.

6. 6.

   For the Kaiserschmarrn:

7. 7.

   Whisk flour, salt, powdered sugar, vanilla sugar, and eggs well, then let rest for 30 minutes.

8. 8.

   Soak raisins in rum.

9. 9.

   Stir the batter thoroughly again and cook four thick pancakes in hot butterfat, sprinkling each with rum-soaked raisins, flipping, and baking until done. Then tear the batter into pieces with two spatulas, remove, and keep warm.

10. 10.

    Before serving, dust the Kaiserschmarrn with powdered sugar and plate it with plum compote.