Kaiserschmarrn (Austrian Torn Pancakes With Plum Jam)

Method

1. 1

   For the Plum Jam (If Making): Cut the plums into 1/2-inch-thick wedges, discarding the pits. Add plum slices to a 3- or 4-quart saucepan along with the granulated sugar, brown sugar, cinnamon stick, reserved scraped vanilla pod (or extract), salt, and 1/4 cup water.

2. 2

   Cover and bring to a boil over medium-high heat, uncover and give the plums a good stir, then reduce heat to maintain an active but gentle bubble, and cook uncovered until plums are broken down, jammy, and thickened, about 30 minutes. Stir in lemon zest and juice and cook for 5 minutes. Remove from heat.

3. 3

   For the Kaiserschmarrn: If baking in the oven, preheat oven to 375°F (190°C). If using the rum raisins, in a small bowl, combine raisins with rum (it should be enough to just cover), and let stand until raisins are softened, at least 15 minutes. Drain well, reserving rum for another use.

4. 4

   In a large mixing bowl, whisk flour with salt. In a medium mixing bowl, thoroughly whisk together egg yolks with scraped vanilla seeds (or extract) and the milk. Whisk yolk mixture into flour mixture until no lumps remain. Set batter aside.

5. 5

   Using a stand-mixer fitted with the whisk attachment, an electric hand-mixer, or a very clean manual balloon whisk with a large mixing bowl and your own elbow grease, beat egg whites at medium speed until lightly foamy, 30 seconds to 1 minute. Add 3 tablespoons (38 g) granulated sugar and continue to mix, increasing speed as needed, until soft (not stiff) peaks form.

6. 6

   Add about one-third of beaten egg whites to batter, whisking gently to fully combine and lighten the batter. Then add remaining beaten egg whites to batter and, using a silicone spatula, gently fold until just combined.

7. 7

   If Cooking Fully on the Stovetop: Add half the butter to a 12-inch nonstick skillet or very well-seasoned cast iron or carbon steel skillet. Set skillet over medium heat and cook until butter is melted and foaming but not browned; swirl skillet to grease the entire pan and much of its sides.

8. 8

   Scrape in all of the batter; if using the raisins, scatter them all over the batter now. Cook over medium heat, rotating pan occasionally for even heat, until well-browned on the bottom and partially set (increase heat to medium-high if it seems not to be cooking fast enough, or lower the heat if it's browning too quickly).

9. 9

   Using two spatulas, tear pancake into quarters and flip each quarter; this will be messy with uncooked batter, and that is OK. Add remaining butter to skillet, lifting pancake edges so it melts and flows underneath, and continue cooking until browned on the second side.

10. 10

    Using the spatulas or forks, tear pancake into smaller pieces, roughly 1- to 2-inches in size and cook, stirring, to ensure no wet batter remains, about 1 minute. Push the pancake pieces to one side and add remaining 2 tablespoons granulated sugar to the exposed area of the skillet in a thin, even layer. Let melt undisturbed, then caramelize to a light brown (be careful not to let it burn). Quickly stir the pancake pieces into the caramel until lightly coated all over (work rapidly as caramel can quickly burn). Transfer to a serving plate and serve right away sprinkled with powdered sugar, with the plum jam alongside.

11. 11

    If Cooking in the Oven: Add all of the butter to a 12-inch nonstick skillet or very well-seasoned cast iron or carbon steel skillet. Set skillet over medium heat and cook until butter is melted and foaming but not browned; swirl skillet to grease the entire pan and much of its sides.

12. 12

    Scrape in all of the batter, gently spreading it in an even layer; if using the raisins, scatter them all over the batter now. Transfer to the oven and cook until nicely browned on the bottom, puffy, and just set, about 15 minutes.

13. 13

    Remove from oven and transfer pancake to a work surface. Using two forks, tear pancake into roughly 1- to 2-inch pieces. Return skillet to medium-high heat and add remaining 2 tablespoons sugar in an even layer (remember the skillet has just been in the oven: Don't touch the handle with your bare hands!). Cook undisturbed until sugar melts and caramelizes to a light-brown color. Quickly add pancake pieces back to skillet, gently tossing to coat (work fast, as caramel can burn quickly), then transfer to serving plates, dust with powdered sugar, and serve right away with plum jam.

Nutrition

calories

587 kcal

fatContent

19 g

fiberContent

3 g

sugarContent

67 g

sodiumContent

148 mg

proteinContent

13 g

cholesterolContent

223 mg

carbohydrateContent

93 g

saturatedFatContent

10 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews