Cooking Lucid
Kaiserschmarrn
Shredded caramelized pancake dusted with powdered sugar and served with plum compote — the Emperor's dessert from the Austrian Alps, beloved across southern Germany.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Pancake batter
- 4 eggs (separated)
- 2 cups all-purpose flour
- 1 cup milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 tbsp butter
- 2 tbsp rum (optional)
- Powdered sugar (for dusting)
Step 2 — Plum compote
- 2 cups Zwetschgen or Italian plums (pitted, halved)
- ¼ cup sugar
- 1 cinnamon stick
- 2 tbsp water
Instructions
- 1
Make the batter
Beat yolks with flour, milk, sugar, vanilla, and salt until smooth. Fold in stiff egg whites.
- 2
Cook and shred
Melt butter in a large nonstick skillet over medium heat. Pour in batter and cook covered 5 minutes until set on the bottom. Flip in large pieces, cook 3 more minutes. Tear into bite-sized shreds with two forks. Caramelize with remaining butter and rum.
- 3
Serve
Simmer plums with sugar, cinnamon, and water into a quick compote. Dust Kaiserschmarrn with powdered sugar and serve with warm plum compote.
Nutrition per serving: 420 cal · 12g protein · 62g carbs · 14g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
