Austrian Kaiserschmarrn pancakes with caramelised apples and berry compote
Author: British Lion eggs www.egginfo.co.uk/recipes
Serves: 2
Ingredients
- 3 eggs, separated
- 200g plain flour
- 375ml milk
- 1 tsp vanilla extract
- zest of 1 orange
- 60g unsalted butter
- 3 tbsp icing sugar
- 4 tbsp natural yoghurt
- For the apples:
- 25g unsalted butter
- 2 Bramley apples, peeled, cored and cut in half
- ½ tsp ground cinnamon
- 3 tbsp honey
- For the berry compote:
- 150g blueberries
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- ½ tsp arrowroot
Method
- Preheat the oven to 180C/Gas 4.
- Make the caramelised apples by heating the butter in a frying pan. When foaming, add the apples, cut side down. Leave for 3-4 mins until taking on some colour, then add the cinnamon and honey. Cook on a medium heat for approx. 5 mins until the apples are tender and the honey is golden brown and sticky.
- Make the compote by placing three-quarters of the blueberries in a small saucepan. Add the sugar, vanilla and a tablespoon of water. Cook until the blueberries start to pop. Mix together the arrowroot and a teaspoon of water, then add to the blueberries. Bring back to a simmer, stirring constantly until thickened. Remove from the heat and stir in the remaining blueberries.
- Make the pancakes by whisking the egg whites to soft peaks. Place the flour in a bowl then add the egg yolks, milk, vanilla and orange. Whisk together until you have a smooth batter, then fold in the egg whites.
- Heat the butter in a medium frying pan. Pour in the batter and cook on one side until golden brown. Then place in the oven for 5 mins until set.
- Once set, tear or cut the pancake into bite-size pieces, sprinkle with icing sugar then continue cooking until the edges are golden brown and crispy.
- Remove the pancake pieces from the pan, dust with icing sugar then serve with the warm caramelised apples, compote and yoghurt.
