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.
Serves 3 as breakfast; up to 6 as a small sweet snack Directions:
Austro-Bavarian Pancake with Plum Compote
Serves 3 as breakfast; up to 6 as a small sweet snack
For more Austrian & German dishes, try: