The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Austro-Bavarian Pancake with Plum Compote

54 Comments

KaiserTSTKaiserschmarrn is a traditional breakfast or snack in Austria and Bavaria, and there are many variations to this “torn” pancake. We like it with plum compote, or — my other favorite — sour cherry jam, but many eat it with applesauce, fresh berries, or other seasonal fruit. I also like the addition of quark to give it extra volume and creaminess; this version is called quarkschmarrn or topfenschmarrn. The truly traditional Austro-Bavarian pancake also includes rum-soaked raisins in the batter, and the torn pancake pieces are caramelized in more sugar and butter, but we do without these flourishes. However you eat it, you’ll see why this sweet treat is fit for a … kaiser!

For those curious about how kaiserschmarrn came to be, here is a brief history and description.

Happy Friday, everyone! I’m looking forward this week’s Fiesta Friday – come on over with me to the best party in the blogosphere and see what’s cooking.

KaiserTitledTST

Austro-Bavarian Pancake with Plum Compote

  • Servings: 3-6
  • Difficulty: easy
  • Print

(Adapted from my kitchen experimentation and inspirations from this recipe and this recipe and this recipe)

Serves 3 as breakfast; up to 6 as a small sweet snack

  • 4 eggs, separated
  • 250 g. (almost 9 oz.) quarkย  [Note: If you can’t find quark, I think a smaller amount of ricotta and a touch more milk would be a fine substitute (though I haven’t tried it with this recipe), or you could do without it and increase the milk to a full cup.]
  • 3/4 cup whole milk
  • 1 tsp. grated lemon zest
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 2 Tbs. melted unsalted butter, plus a pat more of unsalted butter for the pan
  • 2 Tbs. + 1 Tbs. granulated white sugar
  • 1 cup self-rising flour (or use AP flour & 1 tsp. baking powder)
  • confectioners sugar (1/4 cup or so) for sprinkling
  • store-bought jar of plum compote, zwetschkenrรถster in German (or substitute sour cherry jam or other good, natural jam with large pieces of fruit in it / applesauce with apple pieces in it for texture / fresh berries or other seasonal fruit)

Directions:

  1. Separate the eggs, placing the yolks in a large mixing bowl, and the whites in a separate container.
  2. To the yolks in the mixing bowl, add the quark, milk, zest, vanilla, and salt and stir with a spatula or mixing spoon to combine. Add 2 Tbs. of the granulated white sugar to the melted butter and mix, then add this to the mixing bowl in a drizzle while stirring. Add the flour and stir until incorporated and smooth.
  3. Use an immersion blender, a hand mixer, or muscle power/a whisk to beat the egg whites until thick, then add the sugar and continue beating until peaks can keep their shape. Fold this into the batter in the mixing bowl until just combined.
  4. Heat a large, sturdy, non-stick pan over medium heat and add the pat of butter; swirl and spread as it melts. When the butter is hot and starting to brown, wipe off any excess butter out gently with a paper towel, then pour all the batter into the pan and shake slightly to even it out. Let it sit and brown on the bottom side as bubbles form on the top. When the bottom is nicely browned (aim for a deep dark brown color, it will contrast nicely with the pillowy interior) and top is thick enough that it won’t spill out (after about 8 minutes of cooking), use two spatulas to carefully lift and flip to the other side (a little crumpling in shape is fine, as the pancake will be shredded).
  5. Let the second side brown and the pancake to set (about 4 minutes), then use a spatula to cut the pancake into slightly larger than bite-size pieces. Let brown another couple minutes until all the pieces are cooked through, then transfer to plates and sprinkle with confectioners sugar. Serve with plum compote or jam/sauce/fruit of choice.

KaiserCollageGuten Appetit!

For more Austrian & German dishes, try:

Advertisements

Author: Laura Haugen

Writer, Traveler, Foodie

54 thoughts on “Austro-Bavarian Pancake with Plum Compote

  1. I’ve been meaning to make Kaiserschmarrn for a while and keep putting off … I don’t know why, as this is both simple and certainly delicious. Yours is so nicely puffed, and looks truly delicious!

    • It’s truly simple! I loved how puffed it was, and here’s my secret: I had only self-rising flour left in my cupboard, so I tried it as a sort of experiment, expecting I’d have to do it over. I know it’s not the authentic German/Austrian way to use a rising agent like this, but I loved the results, so I’m going with it ๐Ÿ™‚ I would love to try your version of Kaiserschmarrn – I know it will be delicious!

  2. I love traditions … and pancakes! This looks lovely.

  3. All I can say is, YUM! And your photos, as usual, are gorgeous…

  4. Your words and pictures made my mouth water… This should be my breakfast for this weekend!

  5. So puffy, so perfect, so tempting! Looks absolutely delicious ๐Ÿ™‚

  6. Oh I love this, it looks so delicious. Pancakes or variations make wonderful desserts. Just thinking about this makes gives me a profound craving. I have to make it!! I just happen to have some plum compote canned from last summer.

    • Yes – I hope you try them, they’d make a great dessert! Every time I think I might be including a somewhat obscure ingredient (elderflower syrup, medjoul dates, plum compote), you’ve got it stocked – impressive!

  7. How beautiful on the plate! I have had these before, when I was a little girl. I can only imagine how amazing yours taste with the plum compote.

  8. Pingback: Fiesta Friday #9 | The Novice Gardener

  9. My, oh, my. I feel like you did just transport me away to a far away land with this pancake, Laura. Looks like an amazing breakfast or anytime snack.

    • Thanks, Ngan, I was happy to embrace this Austrian/Bavarian tradition! I mean, who doesn’t love a new pancake tradition? It’s simple but just different enough it feels like even more of a treat ๐Ÿ™‚

  10. Oh my gosh! This sounds just heavenly! I love that you give us so many options as well! I want to try this on a lazy Sunday morning with a big cup of coffee!

  11. I want this for breakfast! Looks absolutely delicious ๐Ÿ™‚

  12. The torn pancake is so interesting, Laura! I bet it soaks up the juices of the compote even better that way!

  13. This is gorgeous! I have to say I’m intrigued by the idea of rum-soaked raisins for breakfast… but a sour cherry or plum compote would be lovely as well. Thanks for sharing such an interesting recipe!

  14. Wow. Those look amazing. I might have to make some quark (I make everything from scratch).
    See you back on Feista Friday.
    ๐Ÿ™‚

  15. Fit for a Kaiser indeed, these look so good! I can get quark from a place near work, and would love to try this recipe! ๐Ÿ™‚

  16. YUMMY! I love your presentation too! ๐Ÿ™‚

  17. This looks so delicious. You taught me something. I’ve never seen this before, but it looks doable enough. Yours is absolutely gorgeous. Wow.

  18. This is new to me, and immediately got my attention as I love a good pancake, especially with fruit sauce. I sometimes have them for dessert. Yes, no kidding! Looks so yummy, Laura! And I’m so glad you love the fiesta as much as we love having you. You make it so exciting for us with all your beautiful dishes and photography! โค โค

    • Thank you, Angie. I’m glad to find another pancake enthusiast in you. And many many thanks for welcoming me to the fiesta, I’m loving the opportunity to hang out and learn. Oh, speaking of learning, THANKS (one more time) for the heads-up on the recipe coding – I wondered how people got their recipes to look so nice and crisp – this is really useful, particularly for tech-challenged ol’ me :). xoxo -Laura

  19. Reblogged this on Justine's scrapbook and commented:
    plum pancakes

  20. at first glance i thought no way i could do this, but the plums are pre done so thats great, ive scrapbooked this and will give it a try x

    • Totally doable! I’ve cheated a bit with the self-rising flour; it ensures a puffy texture, and yes, that store-bought plum compote makes it super easy. You can do it in one pan/one batch, so I like how simple it is; the only tricky part is flipping that big pancake, so use two spatulas and lots of patience ๐Ÿ™‚ I hope you try it; please let me know how you like it!

  21. Pingback: ๆ—ฌใฎๅ‘ณใ‚’ๅฌใ—ไธŠใŒใ‚Œโ™ช ใ€ใ‚ใ‚“ใš/ใ™ใ‚‚ใ‚‚ใ€‘ใฎใ‚ณใƒณใƒใƒผใƒˆใ‚’ๆฅฝใ—ใ‚‚ใ† | GarbWeeks

I'd love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s