Austrian Kaiserschmarrn

Kaiserschmarrn is a classic Austrian shredded pancake - fluffy, golden, and torn into rustic pieces - served dusted with powdered sugar and fruit compote. After tasting it for the first time on a trip to Austria last month and couldn't wait to try it in a Hornbeam Skillet at home.

You can cook it fully on the stovetop but Ursula, who's recipe I made here, recommends oven baking for a fluffier pancake that's also easier and less messy to flip. My No10 skillet was perfect for this recipe. The batter, with foamed egg whites folded through, puffed up beautifully with absolutely no sticking to the well-seasoned cast iron.

Read Ursula's full recipe at lilvienna.com for detailed tips and a traditional plum compote topping.

Method in brief: Whip egg whites to soft peaks, fold into a batter flavoured with a little vanilla, then cook in an ovenproof skillet - a cast iron pan is ideal here, as it holds heat evenly and goes seamlessly from hob to oven. Start on the hob for a minute, then bake at 200°C (400°F) for 10-12 minutes until puffed and golden. Once out of the oven, quarter and tear the pancake into pieces on low heat, and finish with a generous dusting of icing sugar.

Key ingredients: eggs (separated), flour, milk, sugar, vanilla, and a little butter or neutral oil for the pan. Raisins soaked in rum are an optional traditional addition.

I served with some poached new season rhubarb and a drizzle of Vermont maple syrup from Idle Hour.