Kaiserschmarrn with Winter Berry Compote

Method

1. Firstly, make the compote. Add the frozen berries into a small saucepan and sprinkle over the icing sugar.
2. Pour in a dash of the rum, place the pan over a medium heat and allow to cook out until reduced and sticky. Take off the heat and leave aside.
3. Add the egg white to a bowl and beat with a stand mixer until it is light, fluffy and stiff peaks form.
4. In another bowl, add the flour, baking powder and 2 tablespoons of sugar. Make a well in the centre and pour in the egg yolks. Whisk gently whilst pouring in the milk until a thick batter forms. Add the vanilla bean paste and salt. Give a further whisk before adding in a ¼ of the egg whites. Fold the mixture together and add in the remaining egg white while continuing to fold.
5. Heat a frying pan over a medium high heat and add half butter. When the butter is melted, pour in the batter.
6. Cook until it is a nice golden brown on one side and then flip it, cooking on the other side.
7. Once cooked on both sides, break up the pancake with a large spoon or kitchen utensil. Add in the remaining butter and sugar with another splash of rum. Once tossed through, serve the broken pancake on a large plate and add a berry compote with an extra dusting of icing sugar.

• Winter
• Desserts & Baking

Ingredients

• US
• METRIC