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Berry-Almond Chia Pudding Cups with Toasted Seeds
Creamy vanilla chia pudding is layered with fresh berries, almond butter and a salty-sweet seed crunch for a genuinely satisfying make-ahead breakfast.
Breakfast
Austrian Kaiserschmarrn with Raisins & Warm Plum Compote
Fluffy caramelized pancake pieces with rum-soaked raisins, a snowfall of confectioners' sugar and a tart cinnamon-plum compote.
Directions
Plump the raisins
Combine the raisins and rum or apple juice in a small bowl. Let stand for 15 minutes while you make the compote and batter, then drain well so excess liquid does not wet the pancake.
Cook the plum compote
Put the plums, 3 tablespoons granulated sugar, water, lemon juice and cinnamon in a small saucepan. Bring to a simmer over medium, then cook for 8 to 10 minutes, stirring gently, until the fruit is soft and glossy but some wedges remain. Remove from the heat and keep warm.
Mix the yolk batter
Whisk the egg yolks, milk, vanilla and 1 tablespoon granulated sugar in a large bowl. Sift in the flour and salt and whisk just until smooth. Stir in the drained raisins.
Whip and fold the whites
Beat the egg whites in a clean bowl to soft peaks. Add the remaining 1 tablespoon granulated sugar and beat to glossy medium peaks. Fold one-third into the yolk batter to lighten it, then gently fold in the remainder without deflating the foam.
Set the pancake
Melt 2 tablespoons butter in a 12-inch oven-safe skillet over medium-low. Pour in the batter, scatter over the almonds and cook without stirring for 5 to 7 minutes, until the underside is deep golden and the edges are set. Slide a spatula around the rim and cut the pancake into four quarters.
Turn and tear
Flip each quarter with a wide spatula. Cook for 3 to 4 minutes, then use two spatulas to tear the pancake into irregular 1- to 2-inch pieces. Add the remaining tablespoon butter and toss for 2 to 3 minutes, until the torn edges caramelize and the thickest pieces reach 160°F with no wet batter.
Sugar and serve
Divide the hot pancake pieces among four plates and dust generously with confectioners' sugar. Spoon the warm plum compote alongside rather than over the top so the caramelized edges remain crisp.
Why this works
Why it worksSeparating the eggs and folding whipped whites into the batter creates a thick pancake that stays airy after it is torn into pieces.
Why it worksCooking the pancake as one large round sets a browned base before tearing, while the final butter toss caramelizes many fresh edges.
Why it worksServing the juicy compote beside the pancake preserves the contrast between tart soft fruit and crisp sugar-dusted pieces.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon12-inch cast-iron skilletA broad heat-steady skillet browns one tall pancake evenly and provides room to tear and caramelize the pieces.See current options →
Compare on AmazonRoomy mixing bowlSeparate clean bowls make it easier to whisk the yolk batter and whip stable egg-white peaks.See current options →
Compare on AmazonDigital kitchen scaleGram weights keep the flour and fruit balanced so the pancake stays fluffy and the compote remains spoonable.See current options →
Swaps & notes
Easy swaps
- Use apple juice instead of rum for an alcohol-free version; either liquid plumps the raisins so they do not pull moisture from the batter.
- When fresh plums are unavailable, simmer 12 ounces frozen pitted plums without thawing and extend the compote cook by 3 to 5 minutes.
- Omit the almonds for a nut-free dish, or replace them with 2 tablespoons pumpkin seeds for a gentle crunch.
Cook notes
- Use medium-low heat for the first side. A hot skillet browns the base before the tall center has time to set enough for clean quartering.
- Medium egg-white peaks are easier to fold than very stiff peaks and leave fewer dry white streaks in the batter.
- The licensed photograph shows irregular golden pancake pieces dusted with sugar and served beside dark plum compote; the recipe matches that finished presentation.
Storage
Refrigerate pancake pieces and compote in separate covered containers for up to 3 days. Reheat the pancake in a buttered skillet over medium-low for 4 to 6 minutes, turning until hot and the center reaches 165°F; warm the compote separately. Freezing is not recommended because the egg foam loses its texture.
Questions
What does Kaiserschmarrn mean?
Kaiserschmarrn is an Austrian torn pancake: a thick, fluffy batter is browned, divided into irregular pieces and caramelized before serving with sugar and fruit compote. The tearing is intentional, not a rescue for a broken pancake.
Why is my Kaiserschmarrn dense?
The egg whites may have been under-whipped or folded too aggressively. Beat them to glossy medium peaks, lighten the yolk batter with a small portion first and fold the rest only until no large white streaks remain.
Can I finish Kaiserschmarrn in the oven?
Yes. After the underside browns, place the oven-safe skillet in a 400°F oven for 5 to 7 minutes. Tear the set pancake, return it to the stovetop with butter and cook until the edges caramelize and the thickest pieces reach 160°F.
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Austrian Kaiserschmarrn with Raisins & Warm Plum Compote
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1. Plump the raisinsCombine the raisins and rum or apple juice in a small bowl. Let stand for 15 minutes while you make the compote and batter, then drain well so excess liquid does not wet the pancake.
2. Cook the plum compotePut the plums, 3 tablespoons granulated sugar, water, lemon juice and cinnamon in a small saucepan. Bring to a simmer over medium, then cook for 8 to 10 minutes, stirring gently, until the fruit is soft and glossy but some wedges remain. Remove from the heat and keep warm.
3. Mix the yolk batterWhisk the egg yolks, milk, vanilla and 1 tablespoon granulated sugar in a large bowl. Sift in the flour and salt and whisk just until smooth. Stir in the drained raisins.
4. Whip and fold the whitesBeat the egg whites in a clean bowl to soft peaks. Add the remaining 1 tablespoon granulated sugar and beat to glossy medium peaks. Fold one-third into the yolk batter to lighten it, then gently fold in the remainder without deflating the foam.
5. Set the pancakeMelt 2 tablespoons butter in a 12-inch oven-safe skillet over medium-low. Pour in the batter, scatter over the almonds and cook without stirring for 5 to 7 minutes, until the underside is deep golden and the edges are set. Slide a spatula around the rim and cut the pancake into four quarters.
6. Turn and tearFlip each quarter with a wide spatula. Cook for 3 to 4 minutes, then use two spatulas to tear the pancake into irregular 1- to 2-inch pieces. Add the remaining tablespoon butter and toss for 2 to 3 minutes, until the torn edges caramelize and the thickest pieces reach 160°F with no wet batter.
7. Sugar and serveDivide the hot pancake pieces among four plates and dust generously with confectioners' sugar. Spoon the warm plum compote alongside rather than over the top so the caramelized edges remain crisp.