“Kaiserschmarren with Zwetschgenröster” The Emperor's Mess with Stewed Plums

This dessert is best known in Austria as “Emperor's Mess” and is a sweet dessert that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this kind of fluffy shredded pancake.

This delicious dessert is full of childhood memories for me. My Grandma Antonia Egger, made this simple recipe version for my sisters and me once a week after school. This was always a sweet highlight.

Serves 2

Ingredients we need…

For the Raisins:

• 2 tablespoons raisins
• 3 tablespoons rum (adults only) or / water

For the Stewed Plums:

• 10 pieces fresh plums, ripe
• 2 tablespoons granulated sugar
• ½ piece orange, juice
• ½ piece cinnamon stick
• ½ piece vanilla bean / or 2 drops of vanilla bean extract
• 1 piece star anise
• ¼ cup / 60 ml red wine (adults only)
• 1 dash dark rum (adults only)

For the Pancake Batter:

• 1 cup / 180 grams all-purpose flour
• 3 eggs eggs, divided
• 1 cup / 250 ml milk
• ½ piece vanilla bean / or 2 drops of vanilla bean extract
• ½ lemon zest or grated
• 2 tablespoons unsalted butter
• 1 pinch coarse kosher salt

To Caramelize the Pancake:

• 1 tablespoon unsalted butter
• 1 tablespoon granulated sugar

To Serve:

• 1 tablespoon powdered sugar
• 2 serves of mullet stewed plums or / applesauce or / vanilla ice cream

Let’s cook it…

Step 1 - Soak the Raisins

• In a small bowl combine raisins and rum and soak for 15 min. If you cannot use rum, soak the raisins in water to soften.

Step 2 - Let’s cook the Stewed Plums

• Cut the vanilla bean in half lengthwise and scrape-out the vanilla seeds / paste.
• Wash the plums, cut into halves and remove the pits.
• In a pot over medium heat add the sugar and let caramelize it slightly.
• Add red wine, rum, cinnamon, star anise, orange juice, vanilla bean and seeds and cook for 2 minutes.
• Add the plums and reduce the heat to low. Let simmer on low heat for 3 minutes, it will thicken a bit.
• Remove from heat and let the stewed plums come to room temperature.

Step 3 - Prepare the Vanilla Bean for the Pancake Batter

• Cut the vanilla bean in half lengthwise and scrape-out the vanilla seeds / paste and set aside for our pancake batter. Tip - Keep the scrapped vanilla pods half and store in an airtight jar of granulated sugar to make vanilla-scented sugar for future other dessert recipes.

Step 4 - Whisk the Egg Whites

• Separate the eggs and set the egg yolks aside.
• In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and a pinch of salt and beat at high speed about 2-3 minutes until stiff peaks form. Set aside.

Step 5 - Make the Batter

• In a large mixing bowl add the milk, lemon zest, vanilla and salt and then with a whisk stir in the flour.
• Once you achieve a nice runny batter, then add the egg yolks.
• Using a rubber spatula and fold in the stiff egg whites to the egg yolk mixture until combined and smooth. Be very gentle and do not overmix batter. Tip - Adding the flour before the eggs will avoid lumps in the batter.

Step 6 - Let’s make our Kaiserschmarren

• Heat up a (12-inch / 20 cm Ø) frying pan, over medium heat with 1 tablespoons butter.
• Pour in the batter about ½ inch / 1 cm high and bake for about 2 minutes.
• Reduce the heat slightly to not burn the batter.
• Sprinkle the drained raisins over the batter and bake for further 2-3 minutes.
• Use a spatula to peak underneath the pancake to see if it's golden brown already.
• Using a spatula quarter the pancake, turn it over and let it bake for 1 more minute.
• Divide into bite-size pieces, add 1 tablespoon butter and sprinkle with 1 tablespoon of sugar and briefly caramelize. We are ready to serve.

Step 7 - Let’s serve it

• Remove from the stove and transfer onto serving plates.
• Dust with plenty powdered sugar.
• Serve with either mullet stewed plums or / apple sauce or / vanilla ice cream on the side. Yummy! Please enjoy!

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger