Sunday, 1 November 2015


Kaiserschmarrn, or as it translates, Emperor’s mess, is an ideal dish to make if, like me, presentation isn't your strong point. You make a thick pancake, tear it up, and re-fry the pieces. So there is no problem if you break it when you flip it, because you are tearing it up anyway.

This was the first time I have had or made Kaiserschmarrn, so I don't know if this was the best recipe I could have picked. Having looked at a few recipes, I noticed many people commenting recommended that the egg whites should be whisked to make the batter lighter, so the recipe I went for was this one from the Bavarian kitchen. As I said, I don't have anything to compare it to, but I liked the result.

The recipe from the Bavarian kitchen served it with a blueberry sauce, but for my first taste of Kaiserschmarrn I wanted to try it with the more traditional accompaniment of Zwetschkenröster, a plum compote. It was actually hard to find a recipe in English, so one of my friends translated a German recipe for me. This was the recipe I used, but to give it a brief translation :

Take 1 kilo of plums, and remove the stones. Leave the small ones whole, and quarter any large ones (mine were all of average size, so I halved most of them). Put 150g of sugar in a saucepan, and heat to turn it into caramel. Do not stir or agitate the pan, and don't let the caramel burn. Add the plums and a cinnamon stick. Some of the caramel will solidify again- don't worry, cook on a medium high heat for about 5 minutes and it will turn to a syrup. Stir occasionally. Add a shot of rum, and serve hot.

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