Originally Keiserschmarrn or messy pancake or Emperor’s mess or as we call it in Slovenia – Šmorn (Schmarren) is a popular breakfast/dessert/meal in my home country. The recipe originally comes from Austria and is named after Emperor Franz Joseph I (1830-1916).
There are several stories about how this dish was invented. But my favourite one tells the story of when Francis Joseph was travelling the Alps with his wife when they stopped at farmer’s for a lunch. The farmer was anxious and he wanted to impress the royalty and therefore cook the best dish. He wanted to impress them with a pancake but due to his nervous shaky hands, he scrambled the pancake. With the aim to cover the mess he then covered the scrambled pancake with an apple puree and serve it to the royal couple. They thought that this was farmer’s speciality and they were really impressed.
The lesson of the story: Fake it till you make it, right? 😛
Well, there are more sophisticated ways of cooking Schmarren…but this one is mine and it is healthy(er) and quicker and does not require much effort or cooking skills.
Okay, without further ado, let’s go to that super easy, quick, delicious recipe. 😉
Ingredients for one person:
- 1/2 cup wholemeal flour (70g)
- 1/2 cup milk (70ml)
- 1 large freerange egg
- 1 tsp stevia
- handful dry fruit (raisins, cranberies)
- 1 tsp coconut oil
In a large bowl whisk the egg with milk. Add flour and stevia and slowly mix everything together. Next; heat the coconut oil in a pan and pour the batter. Cook for a minute and add dry fruit.
Once the bottom is not sticking the pan anymore and the top is not completely liquidish, turn the “pancake”.
If you look closer you’ll see that the pancake is not baked through.
Time to make a mess. Use two spatulas or spoons or whatever you have to shred the pancake on smaller bits.
Continue cooking until the bits are cooked through. This will happen in a minute or two so be careful not to burn them.
And that’s pretty much it.
Wollaaa! Been there, done that! 🙂
Serve with a big spoon of 0% fat greek yoghurt and a little spoon of jam or honey…or I don’t know. Whatever you like. 🙂