Kaiserschmarrn with Cherry Compote
An Original Recipe by Not Quite Nigella
Serves 2-3
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150grams flour
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4 eggs, separated
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50grams butter, melted
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1/4 teaspoon salt
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150ml milk
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1 tablespoon sugar
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30grams butter and 2 tablespoons sugar extra for caramelising
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2 tablespoons icing sugar to decorate
Cherry Compote
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1 cup pitted fresh cherries
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1/4 cup water
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1/4 cup sugar
Step 1 - Make cherry compote first. Place all 3 ingredients in a small saucepan and heat on medium heat. Simmer for about 10 minutes stirring gently until the cherries are slightly cooked.
Step 2 - Preheat the oven to 220C/428F. Whisk the egg yolks, melted butter, milk and salt in a bowl. Add flour and mix together until combined. In the bowl of an electric mixer, whisk the egg whites and sugar until stiff but not dry. Fold the egg whites into the batter.
Step 3 - Using a pan that can be placed in the oven and can withstand cutting with a knife (I used a cast iron dutch oven but a rectangular or square one would be better for the little square pieces), heat on medium heat on the stovetop. When heated, place a pat of butter in the bottom of the pan and pour the pancake liquid in this. Place in oven for 5 minutes to puff up (keeping the stovetop warm as you will return this to the stovetop after it's had its 5 minutes in the oven. Have a knife ready to cut the pancake into squares.
Step 4 - After 5 minutes, carefully remove it from the oven, keeping an oven mitt handy at all times as it will be very hot. Place another pat of butter on top and a spoonful of sugar and then flip over. Cook lightly but do not overcook and while it is cooking, cut into rectangles or squares. Add another pat of butter and some more sugar and then toss the pieces to brown and caramelise the edges of the pieces.
Step 5 - Divide pancake pieces onto plates and then spoon over cherry compote and dust with icing sugar.