Name: Vegan Austrian Kaiserschmarrn and Plum Compote recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 1 can chickpeas; 1/4 cup icing sugar; 1 tsp vanilla essence; 1/4 tsp xanthan gum; 1 tbs sunflower oil for frying; 4 tbs icing sugar *extra for dusting; 3/4 cup plain flour; 200ml soy milk organic; 1 tbs vanilla sugar; 1/4 tsp salt; 7 black plums large cut into wedges; 1/2 cup sugar raw organic; 500ml water; 2 cloves; 1/2 tsp Dutch cinnamon ground; 40ml lemon juice; 1 tsp vanilla sugar

by Ange's Kitchen Last updated on 07/10/2019

A traditional fried, pancake-like Austrian dessert with the BEST plum compote. - Ange's Kitchen

Ingredients

1 can chickpeas
1/4 cup icing sugar
1 tsp vanilla essence
1/4 tsp xanthan gum
1 tbs sunflower oil for frying
4 tbs icing sugar *extra for dusting

Schmarrn batter

3/4 cup plain flour
200ml soy milk organic
1 tbs vanilla sugar
1/4 tsp salt

Plum compote

7 black plums large cut into wedges
1/2 cup sugar raw organic
500ml water
2 cloves
1/2 tsp Dutch cinnamon ground
40ml lemon juice
1 tsp vanilla sugar

Method

Step 1

To make the aquafaba: Add the liquid from a can of chickpeas to a bowl. Beat with an electric mixture on high until frothy. When the mixture has doubled in size, add the icing sugar and continue to beat on high until thick and glossy. Add the xanthan gum and mix until firm.
Step 2

To make the schmarrn: add the batter ingredients to a bowl and mix until smooth. Add four generous tbsp of the aquafaba and fold through gently.
Step 3

Heat the sunflower oil in a large frying pan. Turn the "pancake" and fry until slightly golden on both sides.
Step 4

Reduce heat to low and break up the pancake into medium sized pieces. Fry until golden. Serve hot and sprinkle with icing sugar.
Step 5

To make the compote: Add all the ingredients to a saucepan and bring the mix to a boil. Boil for 10 seconds, then remove from heat. Allow to cool. Refrigerate.