Kaiserschmarrn with Apple-Pear Compote

Peel apples and pear, quarter, core and cut into wedges. Fry briefly in a frying pan with 2 tbsp. butter, dust with powdered sugar and extinguish with juice of one lemon and water. Season with a pinch of cinnamon and cool.

Soak the raisins in a little water. Fry the almond kernels in a frying pan. Separate the eggs. Mix milk, salt, flour, melted butter, sugar and the yolks with a whisk and let it rest for 10 min.

Whip the egg whites until stiff and fold into the batter. Stir in squeezed raisins. Heat 2 tbsp butter in a frying pan. Pour the dough into the pan and fry gently over medium heat until golden brown. Turn the pancake to the other side, add the remaining butter and toast the other side also until golden brown. Later, tear the pancake into pieces with two forks and toast again briefly. Before serving, sprinkle with almond kernels and a little powdered sugar.

Tip: Use your favorite ham – then your dish tastes twice as good!

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