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Torn Kaiserschmarrn piled on a plate with powdered sugar, rum raisins, and a spoonful of glossy stewed plums on the side

Fluffy Kaiserschmarrn with Caramelized Raisins and Plums

A fluffy baked egg pancake, torn apart and caramelized in butter and sugar, finished with rum raisins and powdered sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch
Cuisine: European
Calories: 528
Ingredients Method Notes

Ingredients
  

For the batter
  • 6 eggs, large separated
  • 500 ml whole milk
  • 200 g all-purpose flour
  • 2 tbsp granulated sugar (25 g); for the batter
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1/2 lemon zest lemon; optional
For the raisins
  • 50 g raisins
  • 2 tbsp dark rum or warm apple juice
To finish
  • 40 g butter divided
  • 3 tbsp granulated sugar (40 g); for caramelizing
  • powdered sugar for dusting

Method
 

Prep
  1. Soak the raisins in the rum (or warm apple juice) for 15 minutes while you make the batter.
  2. Separate the eggs, putting whites and yolks into two mixing bowls.
Make the batter
  1. Whisk the egg yolks with the milk, flour, 2 tbsp sugar, salt, vanilla, and lemon zest until smooth and lump-free.
  2. Whip the egg whites with a hand mixer until they hold a stiff peak when the beater is lifted.
  3. Fold the whipped egg whites into the yolk batter in two additions, working gently so you don't knock the air out.
Cook and caramelize
  1. Heat the oven to 200 C / 390 F.
  2. Melt half the butter (20 g) in a 26 cm / 10-inch oven-safe nonstick skillet over medium heat. Pour in the batter and scatter the drained raisins over the top.
  3. Cook on the stovetop for 3 to 4 minutes, undisturbed, until the underside is set and pale gold.
  4. Transfer the skillet to the oven and bake for 8 to 10 minutes, until puffed and set through with no wet batter left in the center.
  5. Remove the skillet carefully (the handle is hot) and use two forks to tear the pancake into rough, irregular pieces right in the pan.
  6. Add the remaining butter and sprinkle over the 3 tbsp sugar. Return to the stovetop over medium-high heat and toss for 2 to 3 minutes, until the edges caramelize and turn deep gold.
  7. Pile onto plates, dust heavily with powdered sugar, and serve immediately with stewed plums or applesauce.

Notes

  • Whip whites to stiff peaks before folding, not soft peaks.
  • Use a nonstick or well-seasoned skillet so caramelized sugar releases cleanly.
  • Watch the sugar closely once it hits the hot pan, it burns fast.
  • Drain raisins well or the batter turns soggy on the bottom.