Traditionally on the lunch menu in Austrian restaurants, these scrambled pancakes are the ideal weekend brunch.

Serves 2

1 cup milk

1 cup flour

Pinch of salt

3 eggs, separated

1/3 cup frozen or fresh blueberries (substitute raisins)

Butter, for frying

Icing sugar and toasted walnuts, to serve

Rhubarb compote (optional)*

500g rhubarb stalks, cut into 2cm pieces

¼ cup sugar

Juice and peel of half an orange

1 tsp vanilla essence

*Other compotes are great too, or you could break with tradition and drizzle with maple syrup.

For the compote, simmer all ingredients in a saucepan over medium-low heat, stirring occasionally, until rhubarb has become into a beautiful pink mush (about 15 minutes).

Combine milk, flour and salt, and stir until smooth. Stir in egg yolks. Beat eggwhites with a beater until stiff peaks form, then gently fold into the mixture until just combined.

Place a frying pan (non-stick works best) over medium heat, melt a knob of butter, then add the mixture to the pan. Throw in the blueberries really hard, so they’re embedded in the mixture.

Once the bottom has browned (about 5 minutes), segment the pancake into quarters with a fish
slice and carefully turn over each quarter (the top half will still be uncooked and runny). Cook for another 5 minutes until the other side is also browned. Use the fish slice to roughly chop up the
whole pancake into about 3cm pieces.

Sprinkle plates with icing sugar, add some kaiserschmarrn and a dollop of compote, then top
with another sprinkle of icing sugar. Mahlzeit!

Recipe & Photography by
Stephen Kirkby & Jill Parsons