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.
Sticky Toffee Pudding, or “Sticky Date Pudding,” as some call it, is one of my all-time favorite desserts. And, as you might have noticed, I am enchanted by all things citrus. I started dreaming up a new pancake recipe, and this is what I came up with through some delicious experiments in the kitchen. It’s a sticky date pancake, moist and sweetly spiced with cinnamon, allspice & cloves, with a bright blood-orange and honey syrup and segmented oranges to drizzle over the top. This one is certainly a new favorite in our house; we swooned at the aromas as the pancakes cooked, we oohed and aahed over each warm batch, we licked our plates clean and wanted more. I hope you add this to your repertoire of special breakfasts and enjoy it as much as we did!
One of the hardest things about living overseas is missing loved ones’ milestones. In the past week, two of my lovely nieces celebrated birthdays back home. Every time we get together, I’m amazed at how much they’ve grown and learned and become their own individuals. How I would love to celebrate with them and treat them to a special birthday breakfast. Continue reading →
Hello, blueberry season! It’s been a long time since we’ve lived in blueberry country during the summer, so we are enjoying these flavorful berries fresh by the basketful from our local farm. The other day I made blueberry ricotta pancakes with some orange zest and vanilla and a blueberry and syrup topping for a flavor-intense and antioxidant-rich breakfast. Zesting the oranges alone was a wonderful way to start the morning – talk about aroma therapy – and the fluffy, tangy, sweet pancakes that followed were divine. Continue reading →