Bavarian Kaiserschmarrn (shredded pancake) with wholemeal spelt

Bavarian Kaiserschmarrn made with wholemeal spelt flour, eggs, milk, raisins and apple purée: fluffy, fried until golden brown and served the classic way with honey.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 16 g
• Fat: 16 g
• Carbs: 52 g

Ingredients

• 150g wholemeal spelt flour
• 200ml milk
• 3 organic eggs
• 1 tbsp maple syrup
• 1 tbsp butter
• 30g raisins
• 200g apple purée
• 1 pinch of salt
• 1 tsp honey

Method

You’ll need: frying pan · spatula

1. Separate the eggs. Whisk the egg yolks with the milk, maple syrup and salt, then work in the wholemeal spelt flour to make a smooth batter.
2. Whisk the egg whites until stiff and carefully fold them into the batter in several batches so it stays light and airy.
3. Melt the butter in a large frying pan, pour in the batter and scatter the raisins over it. Cook over a medium heat until the underside is golden brown.
4. Carefully turn the batter and cook the second side until golden brown too. Then tear the Schmarrn into pieces with two forks.
5. Fry the pieces a little longer until lightly browned on the outside and nicely toasty.
6. Put it on plates, finish with a little honey and serve with warm apple purée.

Good to know

Kaiserschmarrn can be down-to-earth and still taste really special. This version is lovely and fluffy, slightly nutty and goes wonderfully with warm apple purée.

Swaps

Milk → unsweetened oat milk (plant-based alternative); butter → ghee (buttery flavour, hardly any lactose); maple syrup → date paste (more of the fruit's own nutrients than a liquid syrup); apple purée → berry compote made from fruit only (often a little more fibre and polyphenols).

Allergens

Contains gluten, egg and milk. Raisins and honey are fine for most children, but honey must not be given to babies under 12 months; in pregnancy the dish is fine as long as the egg is cooked through.