Austro-Bavarian Pancake with Plum Compote

March 28, 2014 by Laura Haugen 54 Comments

Kaiserschmarrn 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.

Austro-Bavarian Pancake with Plum Compote

• Servings: 3-6
• Time: 20 mins
• 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.) quark  [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, zwetschkenröster 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.

Guten Appetit!

For more Austrian & German dishes, try:

• Spaetzle with Roasted Butternut Squash, Pancetta & Sage

• Steamed Asparagus with Hollandaise Sauce, Chervil & Ham