As the name would imply, this pancake has a royal lineage. While there are varying origin stories, it is broadly agreed that this fluffy sliced pancake was first served to Austrian Emperor Francis Joseph I. Boasting an uber light fluffy texture within and a strong eggy flavour, this is not your average pancake. While the traditional version is eaten with a plum compote, we decided to top our rendition with a cranberry compote instead.

The decadence of this pancake has secured it the title of dessert, but we certainly wouldn’t protest if this appeared in front of us at breakfast. Keep reading to find out how you can bring a little royal cuisine into your kitchen!

Here’s what you’ll need: ingredients of eggs, butter, milk, sugar, flour, salt, cinnamon, baking powder

The pancake:

  • 1 cup all purpose flour
  • 1 cup milk or non-dairy alternative
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • 4 Tbsp sugar
  • 1  tsp cinnamon
  • 4 eggs, separated
  • 2 Tbsp unsalted butter

ingredients of frozen cranberries, walnuts, water and maple syrup

Cranberry compote:

  • 13 cup chopped walnuts
  • 1 ½ cup cranberries (frozen or fresh)
  • ¼ cup  maple syrup
  • ½ cup water

Garnish (optional):

  • Powdered sugar
  • Maple syrup

Let’s get started!

We’re making the compote first. Heat a non-stick 11 or 12 inch skillet to medium high heat, and toast the walnuts until lightly browned and fragrant. Then remove them from the heat, and pour them into a bowl and set aside.

saute pan with cooked cranberry compoteSet the skillet back over medium high heat, and add the cranberries, maple syrup and water. Once boiling, bring the heat down to medium and simmer for 10-12 minutes or until the cranberries soften and the mixture thickens (coating the back of a spoon). Remove the skillet from heat, and pour this mixture into a separate bowl. Set this aside and then rinse the skillet.

Now let’s tackle the pancakes. Combine the flour, baking powder, salt, cinnamon and 2 tablespoons of sugar in a large bowl. Slowly whisk in the milk and then the egg yolks, beating until well blended and smooth. Set this mixture aside.

Next, whip the egg whites to soft peaks in a separate bowl. Gradually add in the remaining 2 tablespoons of sugar and continue to whip until stiff peaks form. Then heat the skillet over medium-low heat, and add in 1 tablespoon of butter. Once the skillet is heated and the butter melted, gently fold in the egg whites into the flour mixture. Make sure the whites are fully incorporated in the batter, and then pour it into the skillet and cover with a lid.

overhead shot of cooked pancake in frypan with spatula, plates, napkin and forksCook the first side for approximately 5-7 minutes. Once the sides pull away from the pan and the bottom is golden brown, gently slide the pancake onto a large plate. Set the pan back over the heat and add the other tablespoon of butter, tilting the pan to coat the bottom evenly.

dusting of sugar on an emperor’s pancake topped with cranberry compote, walnuts and maple syrup

Then place the pan over the plate and flip quickly so that the second side of the pancake is now touching the pan. Cook the second side another 4-5 minutes, and then carefully slide the pancake onto a serving plate. Slice it into squares and top with cranberry compote, walnuts, maple syrup and powdered sugar. Serve immediately.

emperor’s pancake with cranberry compote, maple syrup, walnuts and whipped cream

We hope you’ll give this recipe a shot and let us know your thoughts over on Instagram and Facebook. As always, check back here for more delicious recipes and behind-the-scenes features soon!

Print Recipe
Emperor’s Pancake with Maple Cranberry Compote
dusting of sugar on an emperor’s pancake topped with cranberry compote, walnuts and maple syrup
Course Breakfast, Dessert
Cuisine Austrian
Servings
people
Ingredients
Pancake
Cranberry Compote
Course Breakfast, Dessert
Cuisine Austrian
Servings
people
Ingredients
Pancake
Cranberry Compote
dusting of sugar on an emperor’s pancake topped with cranberry compote, walnuts and maple syrup
Instructions
Cranberry Compote
  1. Heat a non-stick 11 or 12 inch skillet to medium high heat, and toast the walnuts until lightly browned and fragrant.
  2. Then remove them from heat, and pour into a bowl and set aside.
  3. Set the skillet back over medium high heat, and add the cranberries, maple syrup and water.
  4. Once boiling, bring the heat down to medium and simmer for 10-12 minutes or until the cranberries soften and the mixture thickens (coating the back of a spoon).
  5. Remove the skillet from heat, and pour into a separate bowl. Set this aside and then rinse the skillet.
Pancake
  1. Combine the flour, baking powder, salt, cinnamon and 2 tablespoons of sugar in a large bowl.
  2. Slowly whisk in the milk and then the egg yolks, beating until well blended and smooth. Set this mixture aside.
  3. In a separate bowl, whip the egg whites to soft peaks. Gradually add in the remaining 2 tablespoons of sugar and continue to whip until stiff peaks form.
  4. Heat the skillet over medium-low heat, and add in 1 tablespoon of butter.
  5. Once the skillet is heated and the butter melted, gently fold in the egg whites into the flour mixture. Make sure the whites are fully incorporated in the batter before pouring it into the skillet. Then cover with a lid.
  6. Cook the first side for approximately 5-7 minutes. Once the sides pull away from the pan and the bottom is golden brown, gently slide the pancake onto a large plate.
  7. Set the pan back over the heat and add the other tablespoon of butter, tilting the pan to coat the bottom evenly.
  8. Then place the pan over the plate and flip quickly so that the second side of the pancake is now touching the pan. Cook the second side another 4-5 minutes, and then carefully slide the pancake onto a serving plate.
  9. Slice into squares and top with cranberry compote, walnuts, maple syrup and powdered sugar. Serve immediately.
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