A warm and cosy Austrian dessert comprising of thick, fluffy pancakes which are shredded and served with a tart plum compote. A delicious Kaiserschmarrn recipe with step-by-step photos.
For the Kaiserschmarrn
For the Plum Compote
For the Kaiserschmarrn
For the Plum Compote
VARIATIONS
Many Kaiserschmarrn recipes contain raisins in the batter, which are typically soaked in rum. Place 100 g (2/3 cup) raisins and 60 ml (1/4 cup) rum into a small saucepan and bring to the boil. Then set aside for about 15 minutes for the raisins to plump up. Scatter the raisins over the pancake just before placing the pan into the oven.
SERVING SUGGESTIONS
It is traditional to serve Kaiserschmarrn with a plum compote (as per this recipe), but some restaurants also serve them with apple compote (applesauce), which is a favourite with my kids. As Kaiserschmarrn is essentially a very large pancake, my kids also love it served with warm maple syrup.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/kaiserschmarrn/