Fluffy Vienna-style Pancakes with Homemade Plum Butter
This Post May Contain Affiliate Links
Kaiserschmarrn is very popular in Germany, and can be served for breakfast, dinner, cake and coffee time, post-party 2 a.m. snack… you name it! The German pronunciation would go something like this: Kah-y-zer-shmahn! Say it with confidence! 🙂
Beating the egg whites separately before folding them into the batter adds the desired fluffiness to this pancake. If you’ve never been able to successfully flip pancakes without “destroying” them, this recipe may become your saving grace because this batter is purposefully cut up into random-sized pieces during the cooking process. The more peasant-like looking your meal is, the more confident you should be about this dish!
Add a nice plum butter or apple sauce, a quick dusting of powdered sugar, and you got yourself a delicious and quick meal.
Also, if you love German cooking and baking as much as I do and want a chance to win cool kitchen gear (more WÜSTHOF knives to come soon!), PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️
Ingredients for Plum Butter (about 3 to 4 servings):
- 1 lb (1/2 kg) of fresh plums
- 3 Tbsp (40 g) of white sugar
- 3 Tbsp (40 g) of brown sugar
- 1 teaspoon pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground cloves
Ingredients for Kaiserschmarrn (about 3 servings):
- 4 eggs
- 2 c (300 g) flour
- 3/4 c + 2 Tbsp (300 ml) milk
- 3 Tbsp (40 g) butter
- 2 Tbsp (30 g) sugar
- 2 Tbsp (30 g) raisins
- 1 tsp pure vanilla extract
- pinch of salt
- powdered sugar for dusting
Method for plum butter:
- Preheat oven to 350 degrees.
- Wash plums, remove stones and cut into pieces.
- Add to an oven safe, small pot, add in all other ingredients and bring to a boil.
- Transfer to the oven and cook for about 1.5 hours (increase time slightly if you’re increasing amounts).
Method for Kaiserschmarrn:
- Whisk together flour, sugar, salt, egg yolks and milk.
- With an electric mixer, whisk the egg whites until stiff, then carefully fold into the batter with a spatula.
- Melt the butter in a large skillet on medium high. Add the batter and cook for about 1 minute. “Cut” into quarters with your spatula and turn (the top will be very runny).
- Reduce heat to medium and continue to cook on the other side for 1 to 2 minutes.
- Start cutting into more and more smaller, irregularly shaped pieces and cook for 5 more minutes (add raisins after 4 minutes)
- Serve on a plate with plum butter and dust with powdered sugar.
- Guten Appetit! ❤️
Sophie’s Entertaining Picks:
SUBSCRIBE VIA EMAIL
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
An email was just sent to confirm your subscription. Please check your email and click confirm to activate your subscription.
AMAZON ASSOCIATES DISCLOSURE
Dirndl kitchen, with Sophie Sadler, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.