Kaiserschmarren with plum compote

Ingredients for 4 servings:

• 300 g flour
• 1 pinch of salt
• 80 g powdered sugar
• 1 packet of vanilla sugar
• 8 eggs
• 250 ml milk
• 75 g raisins
• 2 tbsp rum
• 80 g clarified butter
• 40 g powdered sugar
• 1 jar plum(s)
• 1 stalk(s) cinnamon
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel
• 1 clove(s)
• 2 tbsp plum brandy
• 1 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

To make the compote, first drain the plums and pour the juice into a saucepan. Add the cinnamon stick, vanilla sugar, lemon zest, and clove. Bring to a boil. Then add the plums and plum brandy. Remove the cinnamon stick and clove. Mix the cornstarch with a little water and use it to thicken the compote. Then let it cool. Mix the flour, salt, powdered sugar, vanilla sugar, egg yolk, and milk with a hand mixer and let it sit for 30 minutes. Beat the egg whites until stiff peaks form and carefully fold into the batter. Drizzle the raisins with the rum. Use the batter to make 4 thick pancakes. Heat a little of the clarified butter in a non-stick pan for each pancake. Sprinkle the batter in batches with a few raisins and cook until golden brown on the underside. Then turn over. Tear the batter into pieces using two spatulas and finish cooking. Remove from the pan and keep warm. Dust the Kaiserschmarren with powdered sugar before serving and garnish with the plum compote.