Austrian Kaiserschmarrn pancakes with caramelised apples and berry compote

Austrian Kaiserschmarrn pancakes with caramelised apples and berry compote
Serves: 2
  • 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
  1. Preheat the oven to 180C/Gas 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the pancake pieces from the pan, dust with icing sugar then serve with the warm caramelised apples, compote and yoghurt.
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