Kaiserschmarrn

Kaiserschmarrn

On a recent trip to Munich I sampled this traditional Bavarian dish. It’s essentially a smashed up pancake served with stewed apple and it’s very quick and easy to make.

The name isn’t really translatable – Kaiser we know as Emperor, but Schmarrn means something like nonsense, or mishmash or rubbish. The story goes that the Empress Elisabeth of Bavaria (Sisi) was concerned about her waistline and had instructed the chef to only make desserts that were low in fat. The Emperor wasn’t impressed by this as he preferred the usual heavy desserts. Sisi found this dessert too rich for her and so refused it. Emperor Francis Joseph quipped, “Now let me see what “Schmarrn” our chef has cooked up”. He liked it so much that he finished his and even his wife’s serving.

If you’d like something a little heavier you can add rum-soaked raisins to the batter, but since I think raisins are horrible I naturally leave them out.

Ingredients
3 Egg
1 pinch Salt
2 tablespoons Flour (plain), heaped
100ml Milk
25ml sparkling mineral water
2 drop vanilla essence
2 teaspoons caster sugar
3 tablespoons butter for frying
Icing sugar for dusting
Ground cinnamon for dusting
Stewed apple for serving

Method
Whisk the eggs and salt together. Add the flour, essence and sugar, whisk until all lumps are gone. Add the water and milk.
Heat the butter in a large frying pan over medium heat until it starts to bubble.
Add the mixture to the pan, leave to cook until the base is formed and starting to brown.
Flip the pancake and break into chunks, don’t worry about being pretty. Cook for a few seconds until the pancake is cooked through.
Serve with apple and dusted with icing sugar and cinnamon.