Kaiserschmarrn

Shopping list

• 120 g plain flour

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• 30 g caster sugar

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• 3 piece eggs — separated

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• 150 ml whole milk

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• 1 tsp vanilla extract

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• 1 pinch salt

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• 40 g butter — for frying

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• 2 tbsp icing sugar — for dusting

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• 200 g plum compote or apple sauce — to serve

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Step by step

1. 1

   In a large bowl, whisk together the egg yolks, milk, vanilla extract, and a pinch of salt until smooth. Sift in the flour and 30 g caster sugar, then whisk to form a smooth, lump-free batter.

2. 2

   In a separate clean bowl, whisk the egg whites to stiff peaks using an electric whisk. Gently fold the whites into the batter in two or three additions, taking care to retain as much air as possible.

3. 3

   Heat a large non-stick frying pan (about 26 cm) over medium heat and add half the butter. Once it foams, pour in the batter and spread it gently to cover the base.

4. 4

   Cook for 4– 5 minutes until the underside is golden and the top is mostly set but still slightly wet. Carefully flip the pancake (use a large plate if needed) and cook the other side for 3– 4 minutes until golden.

5. 5

   Using two forks or spatulas, tear the pancake into irregular bite-sized pieces in the pan. Add the remaining butter, increase the heat slightly, and toss the pieces for 2– 3 minutes until lightly caramelised and crisp at the edges.

6. 6

   Transfer to serving plates, dust generously with icing sugar, and serve immediately with warm plum compote or apple sauce on the side.