Kaiserschmarrren with Apple Stew


 (Seasonal Restaurant)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


My parents, the devoted bakers that they were, spent most of their time in their pastry shop. So Sundays were always a day for my entire family to come together. Like most children, my brother and I preferred sweets over fruits and vegetables. In order for us to get our daily intake, my mother had to hide it in these pancakes. I still have the smell of the freshly baked kaiserschmarren with just a hint of rum forever in my nose.


For the Kaiserschmarren:

  • 1 1/2 cup milk
  • 2 cup flour
  • Pinch of salt
  • Lemon zest
  • Vanilla sugar
  • 8 Egg yolks
  • 8 Egg whites
  • 1 cup granulated sugar
  • Butter
  • 2 tablespoon rum-soaked raisins
  • Rum

For the Apple Stew:

  • 6 cup peeled, thinly sliced apples
  • Juice and peel of 1 lemon
  • 2 1/4 cup water
  • 1/8 cup Sugar
  • 1 1/2 cup Granulated sugar
  • Cinnamon sticks
  • Cloves


Step 1:

  • Wisk together the first 6 ingredients until fully combined.

Step 2:

  • In a separate bowl combine the egg whites and granulated sugar to form a meringue.

Step 3:

  • Fold the meringue into the other mixture.

Step 4:

  • Melt butter on medium heat in a large pan.

Step 5:

  • Fill a pan with the batter (1/2 inch high).

Step 6:

  • Sprinkle with rum raisins.

Step 7:

  • Flip after it has been cooked halfway through and break into smaller pieces. Deglaze the pan with rum.

Step 1:

  • Marinate apples with lemon juice.

Step 2:

  • Bring water, sugar, lemon peel, cinnamon and cloves to a boil in a large pot.

Step 3:

  • Add apples and simmer for 20 minutes or until medium soft.