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German Scrambled Pancakes with apple slices in a small ramekin

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.
Course Dessert, Main Course
Cuisine Austrian, germany
Keyword German Apple pancakes, scrambled pancakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 285 kcal

Ingredients

  • 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

To serve:

  • Powdered sugar
  • Natural unsweetened apple sauce or plum compote

Instructions

  1. Cut the apples into quarters, peel and core them and slice them thinly.
  2. 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.
  3. 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.
  4. Meanwhile, preheat a large skilled over medium heat.
  5. Lightly grease the surface with butter or ghee (about 1 teaspoon). Add some apple slices and fry quickly for 1-2 minutes.
  6. 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.
  7. Coat the skillet with a little more butter and continue with the remaining apples and batter.
  8. Serve dusted with icing sugar along with vanilla