Austrian Kaiserschmarrn pancakes with caramelized apples and berry compote
- Serves: 4
- Prep: 8mins
- Cook: 20mins
- 3 British Lion eggs, separated
- 200g plain flour
- 375 ml milk
- 1 tsp vanilla extract
- The zest of 1 orange
- 60g unsalted butter
- 3 tbsp icing sugar
- 4 tbsp natural yogurt
- For the apples:
- 2 Bramley apples, peeled, cored and cut in half
- 25g unsalted butter
- ½ tsp ground cinnamon
- 3 tbsp honey
- For the berry compote:
- 150g blueberries
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- ½ tsp arrowroot
- Pre heat the oven to 180C.
- First make the caramelized apples by heating the butter in a frying pan. When foaming add the apples, cut side down. Leave for 3-4 minutes until taking on some colour then add the cinnamon and honey. Keep cooking on a medium heat until the apples are tender and the honey is golden brown and sticky. This will take around 5 minutes.
- Make the compote by placing ¾ 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 all the time until thickened then 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 minutes 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 torn pancake from the pan, dust with icing sugar then serve with the warm caramelized apples, compote and yogurt.
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