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.
My mother-in-law’s Swedish Pancakes are legendary. This dish has long been in her arsenal of recipes, since before she even met her part-Swedish husband and became a mom to my beloved part-Swedish hubby. These are like crêpes, but moister and spongier than any other I’ve had. You can top them or fill them with whatever you’d like: fresh berries, powdered sugar, honey, lemon juice, cinnamon, jam, nutella, bananas, whipped cream, chocolate, syrup, or a combination of these. 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 →