— and a snippet of our trip to Europe
Kaiserschmarrn or Kaiserschmarren is a shredded pancake, which has its name from the Austrian emperor Franz Joseph I. It’s a light and fluffy “pancake” with a souffle’ texture, that is perfect for Brunch– or even as a light evening meal. In Bavaria, it is often served with a plum compote. We like ours lightly dusted with powdered sugar and with homemade apple sauce, on the side. Either way, it’s easy to make and delicious!
I decided to update newer photos from this 2016 post, because I made this recipe again– only I made a plum compote to serve on the side. These were so good, that I had to share this again.
Kaiserschmarrn… this is a classic Austrian recipe for “cut up pancakes” that we saw on every menu, including in Bavaria. These are very light and fluffy pancakes– almost soufflé in texture–that are also served for breakfast or as a light evening meal. In Bavaria, we saw this served with a plum compote or with apple sauce. When I first posted this recipe, I served this with apple sauce. This morning, I made a plum compote, and devoured our breakfast with relish! Wow! So good!
Last week I made my annual Bavarian “Zwetschgendatschi”, because the traditional Italian Prunes have a really short season in the fall. With the leftover plums, I like to add a little sugar, cinnamon, vanilla and water and cook them into a soft compote. The compote is delicious over vanilla yogurt. However, plums are a traditional compote that is served with Kaiserschmarrn. So that’s what I did!
It’s cooked with clarified butter (or just melted is fine) until it becomes golden brown…
…the is carefully flipped over and cooked a few minutes more.
TASTING NOTES: Making the dough takes just a few minutes, but there’s a 30 minute wait for the dough to rest and “swell”. After that, it’s a matter of minutes to cook both sides, chop up the pancake and enjoy. I love Italian Prunes, because they have a firm texture, and are a little tart and a little sweet (from the sugar). While I love American Pancakes, I admit that I have a special place in my heart for “Schmarrn”.
Our trip to Bavaria, Austria and Switzerland 2016
Craig and I returned from our two-week tour of Bavaria, Austria and Switzerland a couple of weeks ago. This trip was the best one, EVER, and I say that with a whole heart. Well, maybe not WHOLE, because I feel as thought I left a piece of it in my mother’s home town of Bad Reichenhall, Bavaria.
I lived there from age 3-8, and made four return trips — some with my “Mutti”, and some without. Then, my travel to Bavaria took a hiatus for the last 25 years.
We spent the first ten days on a bus tour, after a very long 11 hour non-stop flight from San Francisco to Frankfurt. Our tour company was waiting for us as we and joined 9 other couples for a ten day bus tour starting in Mainz, Germany. We spent nights in Heidelberg, Lucerne (Switzerland), Innsbruck, Salzburg and then Munich.
With 3000 total photos to edit, and organize, we have many lasting memories to organize into a slide show for our family.
If I had to pick just a few highlights:
Lucerne (Luzern), Switzerland: This city won my heart, with it’s beautiful Chapel Bridge, with pristine waters and beautiful shops, cafes, chocolate shops and bakeries.
One of the highlights of Luzern, was our trip up to Mt. Pilatus.
With an elevation of almost 7000 feet, the views were spectacular– and we lucked out with the weather. The skies were clear, but luckily, I had layered a sweater and two jackets for the mountain chill.
If you look at the lower left of this photo, you will see the steep cogwheel railway in the world– and that’s how we got down, after riding the gondola up!
We journeyed from Lucerne, Switzerland to Innsbruck, Austria for two nights. On our way to Salzburg, Austria, we took a slight detour to visit Neuschwanstein Castle. This was my second visit, and Craig’s
first. 180 spiral steps, my wobbly knees managed to climb! Yay!
I don’t want to make this post too long– so I will share with all of you the true HIGHLIGHT of our entire two weeks. I was able to fulfill my promise to my mother. It was her dying wish that I would take her ashes up to her “mountain”.
We were blessed with clear skies, and fresh snow from the night before. There was no snow in the town, though. I had no idea where I would spread some of my mother’s ashes (the rest remain in the U.S.). I said a silent prayer, looked up and saw a trail. I have trouble with my knees, but I was determined to hike up to where I saw…
While Craig and I were thankful to cover so many cities in ten days, we definitely want to return to Bavaria. We only had five days to explore my mother’s home town and Berchtesgaden. We definitely plan to return very soon! In the meantime, we have a lot of photos to sift through. UPDATE: We returned to Bavaria and Austria in 2018, 2021 and 2024. We are enchanted with the beautiful alps– and the beer and food!
Kaiserschmarrn (Emperor’s Cut-Ups)
Equipment
- 1 12" skillet non-stick is ideal
Ingredients
- 1-⅓ cups flour
- 1-¾ cups cold milk
- 4 egg yolks whites reserved
- 1 pinch salt
- 2 Tbsp. melted butter
- 2 Tbsp. sugar
- 2-3 Tbsp. clarified butter melted butter is fine
- Powdered or cinnamon-sugar for dusting
Plum Compote (optional)
- 1 pound Italian Prunes These are very seasonal, in the fall. I have not tried American plums.
- 1/4 cup sugar
- 1 tsp vanilla extract or vanilla bean
- 1 cup water
Instructions
- Mix the flour, milk, egg yolks, salt, melted butter and 1 Tbsp sugar into a smooth batter.
- Cover and let rest 30 minutes for the flour to swell.
- Beat the egg whites with 1 Tbsp. sugar until stiff and gently fold into the batter.
- Melt the clarified butter in a non-stick pan; pour the batter in, cover and cook.
- Once the underside of the pancake has turned golden, turn it over and continue to cook uncovered until the other side has also turned golden brown.
- Cut up into bite-sized pieces. Sprinkle the pancake, while still hot, with powdered sugar or a mixture of cinnamon sugar.
For the Plum Compote (Optional)
- Slice each plum in half, and remove the seed. Slice each half into halves again. Likewise, you can also cut into bite-sized pieces.
- Add the sugar, vanilla and water. Simmer for about 20 minutes until well softened.
- Any leftover compote is delicious over vanilla yogurt for a healthy snack.
Notes
I have tears in my eyes, reading about your return to your Mutter's Heim. I understand that it is a feeling in your total being that cannot be explained. You walk where your ancestors have walked. Bless you for making such a beautiful trip. I am sure loving eyes were smiling down on you. And never, ever, stop traveling. It does wonders for the soul. Mit liebe, Susan
I'm glad you got to fulfill your promise to your mother. You couldn't have picked a more beautiful place.
Great to fulfill the promise – very pretty up there.
Deb, what a beautiful place to fulfill your promise to your mother, she must have guided you there.
Thanks so much for sharing. I was following your feeds and was so enchanted with all your photos. I still hope to visit these areas myself someday. I want to see Bavaria band I need to get to Switzerland so I can meet other people with my last name. Your story of your mother is so sweet. *HUGS*
I'm so glad Craig and you were able to make this wonderful trip. As one who lived in Bavaria for 5+ years and traveled extensively, I've visited nearly all the places mentioned and countless more, a month-long return in retirement is already on my Bucket List. When you find the time, more details, please…
The Other Craig
Thank you for sharing this recipe and also the photos! So beautiful!!!