Light Kaiserschmarrn with plum compote

Ingredients

For 1 serving

• Eggs1
• Egg whites66 g
• Skim milk60 ml
• Whole wheat flour30 g
• Raisins8 g
• Butter4 g
• Plums120 g
• Powdered sugar1 teaspoon

Contains: gluten, lactose, eggs, sulphites,

In season: July – September

Method

1. Wash the plums, halve and stone them and cut them into pieces; put them in a small pan with a splash of water and cook, covered, over a low heat for 8 minutes, stirring now and then, until they collapse into a compote.
2. Meanwhile, separate the egg: put the yolk in a bowl with the skimmed milk and wholemeal flour and whisk until the batter is smooth.
3. In another clean bowl, whisk the egg white together with the extra egg whites using an electric mixer until white and stiff, then fold them into the batter with a spatula, lifting from the bottom, along with the raisins.
4. Melt the butter in a non-stick frying pan over a medium heat, pour in the mixture and cook for 3 minutes, until the underside is golden and the top is starting to set.
5. Flip the pancake with the help of a plate, cook for 1 minute, then tear it into pieces in the pan with two spatulas and cook for another 1–2 minutes, until the pieces are golden and dry inside.
6. Serve the Kaiserschmarrn hot with the plum compote and a dusting of icing sugar.