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German Scrambled Pancakes – These easy German Apple Pancakes with buckwheat flour are a fall-tastic spin on Classic Kaiserschmarrn and the best German Austrian comfort food.
German Scrambled Pancakes with apples – A healthy spin on a traditional Kaiserschmarrn recipe that I grew up eating in Germany! Kaiserschmarrn is a traditional Austrian dish that is also hugely popular in Germany. This healthy version is made with spelt and buckwheat flour, which gives the scrambled pancakes a slightly nutty flavour. It’s lightly sweetened with natural raw cane sugar or coconut sugar.
Scrambled Pancakes “Kaiserschmarrn” – a traditional Austrian recipe
Think of Kaiserschmarrn (translates to emeror’s mess) as a shredded, or scrambled pancake. It is lightly sweetened and super fluffy thanks so whipped egg whites! This shredded pancake got its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this sweet egg dish. No one knows whether its invention was purely intentional. It might have been as simple as someone unable to flip a pancake properly, then trying to cover it up and sell it as a new invention. Sounds like something I would do. Nonetheless, this traditional Austirna dish has stood the test the time is loved by young and old alike.
Add a healthy twist
Typically a traditional Kaiserschmarrn recipe would be prepared in a skillet with plenty of butter or ghee, but it can also be made in the oven. I made mine in a non-stick skillet using little fat and instead of white flour, I used rye flour and buckwheat flour.
Tips for making this scrambled German apple pancake recipe
There are a couple of important steps in achieving the best Kaiserschmarrn.
- This fluffy scrambled pancake is made by dividing the egg yolks and whites. There’s no baking powder in this recipe, as the egg whites do all the work.
- The egg yolks are mixed with a mix of gluten-free flours, milk, vanilla, and lemon zest. The pancake batter is then put to rest. This is a very important step. The pancake batter must rest so that the starch molecules in the buckwheat and rye flour can absorb liquid. Don’t skip this step or the batter will be too runny.
- Allowing for the kaiserschmarrn batter to rest for at least 10 – 15 minutes also makes for a more delicate textured pancake.
- Whisked egg white for fluffy German apple pancakes. Now for the egg whites. They are beaten with the sugar until they form peaks. This takes a maximum of 1 minute with a hand-held electric beater. Some kaiserschmarrn recipes call for using stiffly beaten egg whites. I prefer the soft peaks as I feel the batter is easier to combine.
- Serve the Kaiserschmarrn dusted with powdered sugar and apple sauce on the side.
- You can either make the Kaiserschmarrn in batches OR use a large 32cm skillet and quarter the large pancake before flipping it. Then bake the other side until golden brown, before tearing into bite-sized pieces.
What is the secret to light fluffy scrambled pancakes
What to serve with Kaiserschmarrn
There are a number of different options. In Germany and Austria, it is traditionally served with plum compote. Apple sauce or sour cherry compote or canned cherries are also delicious. As is a simple homemade vanilla custard. A dusting of icing sugar is also indispensable.
German Apple Pancakes – Scrambled Pancakes
In this easy healthy recipe for traditional Kaiserschmarrn, we use a blend of spelt and buckwheat flour, seasoned with lemon zest and lightly sweetened with raw cane sugar. A delicious and easy traditional Austrian dessert that is also super common in Germany.
German Apple Pancakes - Scrambled Pancakes
- 1 big o 2 small apples
- 90 g spelt flour Type 630
- 50 g buckwheat flour
- 200 ml whole milk
- 4 large eggs separated
- 1 package organic bourbon vanilla sugar 8 g
- 1 teaspoon finely grated lemon rind from an organic lemon
- 60 g raw cane sugar
- Pinch of sea salt
- Butter or ghee for frying
- Powdered sugar
- Natural unsweetened apple sauce or plum compote
Cut the apples into quarters, peel and core them and slice them thinly.
In a large mixing bowl, add both flours and whisk together. Add the vanilla sugar, lemon zest, egg yolks and milk. Gently whisk to combine (do not over mix). Set the batter aside to rest for at least 15 minutes. It is important, to not skip this step.
In a second bowl, add the egg whites, sugar and pinch of salt and using an electric hand beater, beat together until creamy (1 minute). Gently fold the egg white mixture into the rested dough.
Meanwhile, preheat a large skilled over medium heat.
Lightly grease the surface with butter or ghee (about 1 teaspoon). Add some apple slices and fry quickly for 1-2 minutes.
Add a bit more butter. Using a ladle, gently pour 3-4 ladles full of batter in circles onto the grill. Brown for 2 minutes, then using two spatulas, flip and bake on the other side for a few seconds, then tear into bite-sized pieces (using two spatulas). Continue cooking briefly, until golden brown. Then transfer to a plate for serving.
Coat the skillet with a little more butter and continue with the remaining apples and batter.
Serve dusted with icing sugar along with vanilla