Margarita's International Recipes


Schmarrn mit karamellisierten Äpfeln

Chopped Pancake with Caramelized Apples

Schmarrn mit karamellisierten Äpfeln is a very traditional Bavarian dessert, and for good reason. While it requires lots of pans, it's fairly easy to make and delicious. It's also very different from most other desserts, taste wise it probably mostly resembles an apple fritter, but it has a much lighter consistency. The “pancake,” by the way, is not really what we understand in America to be a pancake, but rather a light apple cake cooked partly on the stove.

I followed the recipe below pretty faithfully – except that I didn't realize I would need a much wider pan than the one I used to cook the pancake. My pancake still turned out great, but I had to bake it for longer. I didn't have any Calvados so I didn't add it, but I'm sure it would have enhanced the dessert. Next time, I will serve it with whipped cream.

Chopped pancake with caramelized apples


  • 2 large green apples
  • 2 Tbsp. Lemon juice
  • 5 eggs, separated
  • 1 cup of flour, sifted
  • 1 cup milk
  • 1/2 cup sugar
  • 4 Tbsp. butter
  • pinch of salt
  • 1 Tbsp. Calvados (optional)


Preheat oven to 400°F

Peel and core the apples. Chop them and put them in a bowl. Add lemon juice and mix well.

In a separate, large bowl, whisk egg yolks, flour and milk together.

Using an electric mixer for ease, beat the egg whites, 1/4 cup sugar and a pinch of salt together until they form soft peaks. Fold the egg whites into the egg yolk mixture.

Heat a large, oven-proof saute pan over medium heat, add 1 1/2 Tbsp. butter and melt. Add half the apples and fry for one minute. Pour the pancake batter onto the frying apples and then sprinkle with the rest of the apples. Cook for 3 minutes and then place in the oven and bake for an additional 10 to 20 minutes, depending on the size of your pan (the wider, the less time).

Remove and let cool slightly. Using two forks, break the pancake into small pieces.

Melt the remaining 2 1/2 Tbsp butter over medium heat. Add 1/ 4 cup sugar and mix well. Add the pancake pieces and cook, turning continuously, until they are caramelized. Add Calvados, if using. Serve.

Adapted from a recipe at Bayern Tourismus.

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