Austrian Kaiserschmarrn pancakes with caramelized apples and berry compote
- Serves: 4
- Prep: 8 mins
- Cook: 20 mins
Ingredients
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
Method
- 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.
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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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