South Tyrolean Kaiserschmarren with natural sourdough and pear compote

South Tyrolean Kaiserschmarren with natural sourdough and pear compote

(12 hours preparation time)

I don’t add any additional sweetness to my Kaiserschmarrn dough because the raisins and bourbon vanilla bring a sweet taste and yes, a sweet compote is always eaten with it. Try it out. I’ve been able to convince even my most sugar-addicted guests.”


  • 250 g Khorasan wheat (Kamut) freshly ground
  • 350 ml raw milk
  • 1 tablespoon spelt or wheat sourdough starter
  • 3 tablespoons unsulphured raisins
  • 5 eggs
  • ½ tsp bourbon vanilla


  • 2 tablespoons clarified butter, goose fat or coconut oil


  • Honey, maple syrup or powdered sugar


  • 1 kg ripe pears, alternatively apples or plums
  • 1 tsp butter
  • ½ tsp Ceylon cinnamon


  • Mix all ingredients (except 3 egg whites) with a hand mixer and stir in the flour at the end.
  • Let the dough rest covered with a plate at room temperature for 12 hours.
  • Keep the egg whites in the refrigerator, we need them just before frying.


  1. Beat the 3 egg whites from the refrigerator with a pinch of salt and fold into the prepared batter.
  2. Now divide the dough into two portions and fry the Kaiserschmarrn with a heaping tablespoon of clarified butter each.
  3. Turn dough and with two wooden spoons “chop” him. Golden brown it is ready and can be served with homemade compote and cream kefir.
  4. If you still need some sweetness, a touch of powdered sugar, maple syrup or honey can be added on top.


  1. Peel the pears and cut them into small pieces.
  2. Melt some butter in a large saucepan and lightly sauté the pears in it on medium heat for about 10 minutes, adding cinnamon.


  • The fruity sweet topping saves you the extra sugar in the dough. If you make the recipe without a sweet garnish, you can add 1 tablespoon of honey to the dough.
  • Freshly whipped cream or our cream kefir also goes very well with Kaiserschmarrn.
  • With Einkorn and kamut we have achieved the best results so far. However, you can use any other cereal (except rye) for the dough.

Source reference: The new traditional diet – by Heidi Beeck and Esma Storck

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