Kaiserschmarrn (German Torn Pancake) with Plum Compote

Kaiserschmarrn (German Torn Pancake) with Plum Compote
30 min.
1 hr 5 min.
Ready in


for 4 servings
For the compote
600 grams ripe Plums
150 grams Sugar
1 Cinnamon stick
1 Star anise
150 milliliters dry Red wine
For the pancake
3 Eggs
225 grams Pastry flour
50 grams Sugar
1 pinch Salt
50 grams Quark
350 milliliters Milk
Powdered sugar (for dusting)
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Preparation steps

Step 1/5

For the compote: Rinse, halve and pit the plums. Toss with the sugar and spices and bring to a boil in a saucepan over medium heat. Deglaze with the wine and simmer for about 5 minutes, until thickened. Remove from heat and let cool.

Step 2/5

For the pancake: Separate the eggs. Whisk the flour, sugar, salt, quark, egg yolks and milk until smooth. If the mixture is too thick, add a bit more milk. Set aside for about 5 minutes. 

Step 3/5

Preheat the oven to 180°C (approximately 350°F). Grease a cake pan or baking dish. 

Step 4/5

Whisk the egg whites until stiff and fold into the batter. Pour into the prepared cake pan and bake for about 15 minutes.

Step 5/5

Remove from the oven and tear into pieces (using wooden spoons or tablespoons). Dust with powdered sugar and serve with the plum compote.