About this Dish
A shredded, caramelized pancake dusted with sugar and served with plum compote.
History & Origin
Legend says it was created by accident for Emperor Franz Joseph — a torn pancake reworked into a dessert that now bears his name, "the Emperor's mess".
IngredientsServes 2
🥚Eggs, 4 large, separated
🥛Whole milk, 250ml
🌾Plain flour, 130g
🍬Caster sugar, 3 tablespoons, plus extra for dusting
🧈Butter, 40g
🍇Raisins, 50g (optional, soaked in rum for 30 mins)
🍑Plums, 500g stoned and quartered (for compote)
🍯Sugar, 4 tablespoons (for compote)
🍋Lemon, half, juice only
🍋Lemon zest, from 1 lemon
Method
1
Make the plum compote first by combining the plums, 4 tablespoons of sugar, lemon juice and a splash of water in a saucepan. Simmer over medium heat for 15 minutes until soft and jammy, then set aside.2
Whisk the egg yolks, milk, flour and 2 tablespoons of sugar together in a large bowl until you have a smooth, lump-free batter. Drain the raisins if using and stir them in.3
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter in two additions to keep it light and airy.4
Melt the butter in a large ovenproof frying pan (about 26cm) over medium heat. Pour in the batter and cook for 3–4 minutes until the underside is golden and the edges start to set.5
Transfer the pan to a preheated oven at 180°C (160°C fan) and bake for 8–10 minutes until the pancake is puffed up and just set in the middle.6
Remove from the oven and use two forks or spatulas to tear and shred the pancake into rough, irregular pieces right in the pan. Sprinkle the remaining tablespoon of sugar over the pieces and toss them over medium heat for 1–2 minutes until lightly caramelised.7
Dust generously with icing sugar and serve immediately straight from the pan, with the warm plum compote on the side.User Reviews
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