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austrian

Buckwheat Kaiserschmarrn with Plums and Yogurt

This baked dish pairs buckwheat flour with plums, pitted and sliced, Greek yogurt and whole milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced Vegetarian Gluten free High satiety
300 kcal 2000 kcal
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Estimated macros per portion

31 g Protein
82 g Carbohydrates
24 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 54g buckwheat flour 185 kcal
  • 108g whole milk 66 kcal
  • 1.54 piece (77g) eggs 110 kcal
  • 15g butter 108 kcal
  • 139g plums, pitted and sliced 70 kcal
  • 92g Greek yogurt 54 kcal
  • 14g granulated sugar 54 kcal
  • 8g lemon juice 2 kcal
  • 1g salt 0 kcal
  • 15g water 0 kcal

Cooking instructions

  1. buckwheat flourwhole milkeggsgranulated sugarsalt
    Whisk buckwheat flour, milk, eggs, salt, and half the sugar into a smooth batter. Rest 5 minutes.
  2. butter
    Heat butter in an oven-safe skillet over medium. Pour in batter and cook 3 minutes until the bottom sets.
  3. Transfer skillet to a 400 F oven and bake 6 to 8 minutes until puffed and set.
  4. granulated sugar
    Remove and tear into bite-size pieces with two spatulas. Sprinkle remaining sugar and return to the stove 2 minutes to lightly caramelize edges.
  5. plumslemon juicewater
    In a small pan, simmer plums with lemon juice and a splash of water 4 to 6 minutes until juicy.
  6. plumsGreek yogurt
    Serve the torn pancake with warm plums and dollops of Greek yogurt.

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