People normally associate Kaiserschmarren with their Ski-holiday in the mountains or a visit to an Austrian restaurant. It is a "destroyed" pancake, normally served with either apple or plum compote. For me, it is a total comfort food. I remember my first times eating Kaiserschmarren as a child in my home in Vienna with my family. My mother would try to give us our daily dose of veggies by preparing a rich, green-coloured soup. The taste would be fine, but my siblings and I devoured the soup as quick as possible only knowing what would next: a beautiful golden-brown Kaiserschmarren. Trust me, it will not only fill up your belly, but as well your heart.
For 4 portions you will need:
4 eggs
150g plain flour
250ml milk
pinch of salt
30g caster sugar
70g unsalted butter
icing sugar
First separate the egg yolks from the egg whites. Whisk up the egg whites into a merengue by adding the caster sugar step by step. In a different bowl, combine the egg yolks, flour, milk and pinch of salt. Carefully fold the yolk mixture into the merengue until everything is well mixed.
At low-medium heat let 50g butter melt until it gehts bubbly, then pour the mixture into the pan. When the bottom is golden brown and you can see small bubbles forming at the surface, flip the "pancake" (you can as well flip it in two parts if is too difficult to do it in one go). Fry it from the other side until is golden brown, the middle doesn't have to be baked trough. Take two forks and tear the pancake into big bits. Add the remaining 20g of butter into the pan with a handful of caster sugar to caramelize and finish the Kaiserschmarren. Place the Kaiserschmarren straight onto a plate, dust it with icing sugar and serve it with warm plum compote.
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