Kaiserschmarrn
Serves: 4
Prep time: 20 mins Total time: 
Recipe photograph by Martin Poole
Kaiserschmarrn
Kaiserschmarrn (‘emperor’s mess’) was named after Austrian emperor Franz Joseph, who was rumoured to love this fluffy shredded pancake
Serves: 4
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
435Kcal
Fat
11gr
Saturates
5gr
Carbs
56gr
Sugars
35gr
Fibre
3gr
Protein
12gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 medium eggs, separated
- 30g caster sugar
- 1 tsp vanilla extract
- 175ml semi-skimmed milk
- 100g plain flour
- 20g butter
- icing sugar, to dust
For the mulled fruit compote
- 300ml red wine
- 75g light brown sugar
- 2 cinnamon sticks
- 2 whole cloves
- 8 juniper berries
- 3 plums, stoned and cut into chunks
- 1 pear, cored and cut into chunks
- 100g dark berries (such as blackberries, or frozen Black Forest fruits)
- 2 tsp cornflour
Step by step
Get ahead
The compote can be made ahead; it keeps for several days in the fridge. Warm through gently before serving over the shredded pancakes.
- Make the mulled fruit compote first: put the red wine in a pan with the brown sugar and spices. Heat gently until the sugar has dissolved, then bring to a simmer and cook for 10 minutes until reduced by a third. Add the plums and pears and continue to cook for 5-6 minutes, then add the berries and cook for a further 2-3 minutes. Mix the cornflour with a little cold water and add this to the pan. Continue to simmer until the liquid is thick and jammy. Set aside until required.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the egg whites in a clean bowl with a pinch of salt and half of the caster sugar and beat until they reach soft peaks.
- In a separate bowl, whisk the egg yolks with the remaining caster sugar and vanilla extract and then slowly whisk in around half of the milk. Whisk in the flour until you have a smooth batter, then whisk in the remaining milk.
- Add a large spoonful of the beaten egg whites to the batter and fold it through to loosen, then carefully fold through the remaining egg whites.
- Heat the butter in an ovenproof frying pan about 20cm base diameter (cast iron is perfect) until just bubbling and then pour in the batter. Cook on the hob for 2-3 minutes until the edges are just starting to set, then transfer to the oven for 12-15 minutes, until the pancake has puffed up and is golden brown on top. Return the pan to the hob on the lowest heat (cover the handle so that you don’t forget it’s really hot).
- Using two forks, roughly tear the puffed-up pancake into bite-size pieces. Dust with icing sugar and serve with the mulled fruit compote drizzled over.
