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Food

Recipe Shredded Buttermilk Pancake with Plum Roast

A refinement of the classic Kaiserschmarrn, prepared with our homemade buttermilk. For the final caramelization we use a lot of butter and a lot of sugar. You can’t spare that in any case.

Ingredients for 4 Servings

200 g sour cream
300 ml buttermilk
100 g powdered sugar
260 g flour
8 g baking powder
4 eggs
4 tablespoons sugar
4 tablespoons butter

Plum Roast
500 g plums, halved & pitted
100 g sugar
100 ml red wine, dry
1 tsp. Ceylon cinnamon, ground
1 pinch vanilla, ground
1 star anise

Buttermilk Pancake. Mix sour cream, buttermilk, powdered sugar, flour and baking powder with hand mixer until smooth. Separate the eggs, stir in the egg yolks. Whip the egg whites and gently fold the beaten egg whites into the mixture. Preheat the oven to 170°C top/bottom heat. Put some butter in a large frying pan and pour the Schmarrnmasse into the hot pan. Let it bake on low heat on the stove for a few minutes. Then place the pan in the oven (middle rack) until the batter is firm, but not too firm, and golden. “Tear” the dough in the pan with 2 spoons. Add butter and sugar on top and caramelize on the stove.

Plum Roast. In a saucepan, caramelize the sugar until light, then deglaze with the red wine. Add the cinnamon, vanilla and star anise and boil down with 3 to 4 plums. Then add the remaining plums and simmer briefly. Allow to cool. Remove the spices.

Serve. Dust the buttermilk pancake with powdered sugar and serve with plum roast.