THIS POST IS SPONSORED BY THE
OREGON RASPBERRY AND BLACKBERRY COMMISSION
Kaiserschmarrn. Also known as The Emperor’s Sweet Mess. With roasted Oregon Marionberries.
It’s a German pancake…in a sense. Not the puffy baked Dutch Baby that is also sometimes referred to as a German pancake. But a fluffy pancake cooked in butter and then shredded. So basically it’s a fluffy shredded pancake.
You should be.
I am not the mastermind behind Kaiserschmarrn. The Germans are. Which includes Joe. And his mother who is 100% German. She was born in Germany during WWII when the bombs were literally dropping outside. Joe’s grandmother gave difficult labor a whole new meaning. Bless that strong and brave woman and the many others like her. Joe’s mom later immigrated to the United States in 1970 after marrying a dashing American soldier. And with her, Kaiserschmarrn immigrated into our family. Thank you MIL. The kidlets especially thank you. And not just for the Kaiserschmarrn with the crispy buttery edges but for being an awesome Gma.
And thank you for teaching your son how to make Kaiserschmarrn. It might be the only thing he knows how to cook…besides boxed mac n’ cheese, and grilled meat, and…maybe nachos. But I’ll take what I can get. What else do you need he asks. Eye roll.
After 10 years of marriage I gave in and asked Joe to show me how to make Kaiserschmarrn. I was also quick to assure him that I will definitely forget how to make it and that he will continue to be in charge of cooking it for all the special breakfast mornings and holidays. Sometimes ignorance is bliss. Like when I want to lay around in my pj’s even though the kidlets are chirping in the wee hours of the morning like hungry baby birds.
I think Joe has caught on to me though. Especially when I give him unsolicited suggestions on how I think the fluffy shredded pancake could be improved upon. (Did I just hear all Germans gasp?)
Tweaking the recipe was bound to happen for several reasons:
- Gluten –> Kaiserschmarrn is a gluten bomb. Obviously that had to be modified. No gluten is allowed to crash my breakfast party or my gut.
- I can’t help it –> I taste something and even though it might taste good I brainstorm how I can make it taste better. So as you may have guessed (and which my MIL probably knew as soon as she saw this post), this Kaiserschmarrn recipe is not 100% true to its roots (the Germans gasp again) because I’ve tweaked it (stop gasping already).
- Roasted berries (refer back to #2) –> Oregon Marionberries roasted in the oven with vanilla and maple syrup for a mere 20 minutes and then drizzled and perched on top of a pile of fluffy, shredded Kaiserschmarrn is INCREDIBLE. Oregonians and Germans shake hands and unite in Kaiserschmarrn friendship. (Or get married for that matter.)
And IT DOESN’T EVEN MATTER that berry season was technically over several months ago. It might be quiet out on the berry fields, but my friends, Oregon berries live on in my freezer 24/7/365. It’s a glorious thing. You should join my frozen berry club. Actually, I don’t have a club. Yet.
We all know how I feel about Oregon berries and the farmers who grow them. If you don’t know, first off welcome to Pass Me Some Tasty! I’m so glad you’re here! Secondly, you best catch up on all my feelings about Oregon berries over on this tasty post. In the meantime let’s stock our freezers with Oregon berries to not only prove our allegiance to my club that doesn’t actually exist but to also enjoy the sweet tastes of summer even in the fall and winter. Doesn’t that make you feel happy inside? Sigh…
You know what else makes me happy? The butter in this recipe that makes for super tasty crispy brown Kaiserschmarrn edges. I make no apologies for the butter. Sometimes we just got to live it up a little bit. Plus I’m a strong believer that the holiday season calls for slightly decadent and splurge worthy breakfasts. Not to mention it gives us a good reason to make New Year’s Resolutions, even if they end up being the same as last year (smiles).Print
A fluffy shredded German pancake with a hint of cinnamon and topped with roasted Oregon Marionberries. Perfect for brunch, a special breakfast, or the holidays!
Roasted Oregon Marionberries
Roasted Oregon Marionberries
- Preheat the oven to 450ºF.
- Place frozen Oregon Marionberries in an oven safe baking dish and toss with maple syrup and vanilla.
- Roast in the oven for 20 minutes, until the berries have released some of their juices.
- Serve on top of Kaiserschmarrn!
- In a large bowl mix flour, sugar, cinnamon, salt, coconut oil, milk, and eggs yolks until well mixed.
- In a separate bowl, beat egg whites until stiff.
- Gently fold egg whites into batter.
- In a nonstick frying pan, melt butter over medium heat. Pour in batter and fry until cooked on bottom and is golden brown (about 5 minutes).
- Flip pancake and continue to cook on other side (about 1 minute).
- Using two spatulas, shred pancake into pieces and continue cooking for no more than another minute.
- Serve Kaiserschmarrn topped with roasted berries. Dust with powdered sugar (optional).
I like using high heat refined coconut oil (versus unrefined) in this recipe because it is flavorless. I’ve also used unrefined coconut oil but it will definitely add a strong coconut flavor to this recipe which isn’t my personal preference.
- Category: Breakfast
- Method: Roast, Pan Fry
- Cuisine: German
Thank you to the Oregon Raspberry and Blackberry Commission for sponsoring this post and for supporting the hardworking Oregon caneberry farmers who bring us delicious berries that we can enjoy year round! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness! Be sure to follow along with all of the tasty berry happenings in Oregon by following @oregonberries on Instagram, Facebook, Twitter, and Pinterest!
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