Austrian Alpine Kaiserschmarrn with Blueberry Compote
A Fluffy, Traditional Austrian Pancake Dessert
Kaiserschmarrn is a delightful, fluffy pancake that gets shredded during cooking, resulting in golden, crispy edges. Paired with a luscious blueberry compote, it makes an irresistibly sweet treat.
- 45 min
- 4
- Intermediate
Ingredients
Kaiserschmarrn
Blueberry Compote
Preparation
Preparing the Kaiserschmarrn
Whisk batter ingredients
In a medium bowl, whisk the egg yolks, milk, flour, sugar, vanilla extract, and salt until smooth.
Beat egg whites
In a separate bowl, beat the egg whites until stiff peaks form.
Separate the egg whites and beat them until stiff peaks form for an extra fluffy texture.
Fold egg whites
Gently fold the egg whites into the batter, being careful not to deflate them.
Making the Blueberry Compote
Combine compote ingredients
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.
Cook berries
Cook until the berries start to release their juices, about 5 minutes.
Thicken compote
For a thicker sauce, mix cornstarch with a little water and stir into the compote until it reaches your desired consistency.
Cooking Process
Mixing the Batter
Carefully combine all batter ingredients to preserve fluffiness.
Cooking the Kaiserschmarrn
Heat a large non-stick skillet over medium heat, melt butter, pour in the batter, and let it cook until the bottom is golden. Flip large chunks, shred the pancake, and cook them until all pieces are golden and crisp on the edges.
Preparing the Compote
Simmer the blueberry mixture until it thickens and becomes syrupy.
Plating & Serving
Austrian Alpine Kaiserschmarrn with Blueberry Compote
Austrian Alpine Kaiserschmarrn with Blueberry Compote
Plating & Serving
Serve the Kaiserschmarrn pieces heaped on a platter, dusted with powdered sugar, alongside a ramekin of warm blueberry compote for dipping.