Fluffy Kaiserschmarrn Pancakes with Peppered Plums

Preparation

1. 1

   Wash the plums, then chop in half and remove the stones.

2. 2

   Then simmer the peppercorns in a pan with the cane sugar, port wine and liqueur until they form a syrup.

3. 3

   Add the plums and allow to infuse for around 20 minutes.

   Hint:

   If possible, prepare the peppered plums the evening before and allow them to infuse until serving.

4. 4

   For the dough, cream together the milk, egg yolk, vanilla sugar, flour and a pinch of salt. Then add the rum and raisins.

5. 5

   Beat the egg white with the granulated sugar until the mixture forms stiff peaks, then fold into the dough.

6. 6

   Melt the butter in a flat non-stick pan (24–28 cm diameter). Pour in the mixture and cook for a short time over the heat.

7. 7

   Bake in the oven at 180°C (356°F) for around 20 to 25 minutes until caramelized.

8. 8

   Shred using two forks. Heat the butter and the granulated sugar in a pan until caramelized, then toss the torn pieces of pancake in the mixture. Dish up and dust with powdered sugar.