Kaiserschmarrn

Ingredients

• 40 g Raisins
• 30 ml Dark Rum
• 300 g Plums
• 70 g Sugar
• 1 pcs Lemon
• 0.5 tsp Ground Cinnamon
• 2 pcs Cloves
• 120 g All Purpose Flour
• 180 ml Milk
• 3 pcs Eggs
• 8 g Vanilla Sugar
• 50 g Unsalted Butter
• 15 g Powdered Sugar
• 0.5 tsp Salt

Method

1. Combine {raisins} and {dark_rum} in a small bowl and let them plump until glossy and fragrant.
2. Halve and pit {plums}, then simmer them in a small saucepan over medium-low heat with {sugar}, a strip of {lemon} zest, {ground_cinnamon}, {cloves}, a pinch of {salt}, and a splash of water until jammy but still textured. Squeeze in a little {lemon} juice at the end to brighten the fruit.
3. Whisk {all_purpose_flour}, {milk}, {egg_yolks}, {vanilla_sugar}, {sugar}, and a pinch of {salt} in a large bowl until smooth, then fold in the drained {raisins}. Keep the soaked fruit ready and do not overmix so the batter stays tender.
4. Beat the reserved whites from {eggs} in a clean bowl until they hold soft peaks, then gently fold them into the batter so the finished {kaiserschmarrn} stays lofty.
5. Melt half the {unsalted_butter} in a wide nonstick skillet over medium heat until foaming, add the batter, and cook undisturbed until the base is set and deeply golden and the top is still slightly glossy. Regulate the heat so it colors steadily without scorching.
6. Tear the pancake into large shards with two forks, add the remaining {unsalted_butter} and {sugar}, then toss over medium-high heat until the edges are craggy and caramelised. Do not press the pieces so they stay light and irregular.
7. Spoon the warm {compote} onto plates, pile on the hot {kaiserschmarrn}, and dust generously with {powdered_sugar} for a soft snowy finish.