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Light Quark–Apple Kaiserschmarrn (Shredded Pancake)
Recipe

Light Quark–Apple Kaiserschmarrn (Shredded Pancake)

Dessert • Austria

This everyday-friendly Kaiserschmarrn uses quark for extra protein and moisture, less sugar, and pan-cooked apples for sweetness—still golden, fluffy, and satisfying.

Why smarter

Quark adds protein and creaminess without cream, sweetness mostly comes from apples, and a smaller amount of oil keeps it lighter while still giving proper browning.

Chef tip

Let the batter rest while the apples cook—this helps the flour hydrate for a fluffier schmarrn that’s easier to tear and finish in the pan.

Soft line

Comforting, fluffy, and a little lighter—perfect for a cozy dessert night.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Quark (Topfen), low-fat 250.000 g low-fat quark
2 Milk (1.5% fat) 150.000 ml milk
3 Eggs, separated 2.000 eggs separate yolks and whites
4 Plain flour (Type W480) 120.000 g plain flour
5 Sugar 25.000 g sugar about 2 tbsp; adjust to taste
6 Vanilla sugar 8.000 g vanilla sugar 1 sachet
7 Pinch of salt 1.000 pinch salt
8 Apples 2.000 medium apples cored and thinly sliced
9 Ground cinnamon 1.000 tsp cinnamon
10 Canola oil 2.000 tsp canola oil for the pan; divide as needed
11 Raisins (optional) 25.000 g raisins optional
12 Icing sugar (optional, to serve) 10.000 g icing sugar light dusting

Method

  1. In a large bowl whisk quark, milk, egg yolks, sugar, vanilla sugar, and a pinch of salt until smooth. Whisk in the flour just until combined; let the batter rest 5 minutes.
  2. In a clean bowl, beat the egg whites to soft peaks. Fold them gently into the batter to keep it airy.
  3. Heat 1 tsp canola oil in a large nonstick pan over medium heat. Add the apple slices, sprinkle with cinnamon, and cook 3–4 minutes until slightly softened and glossy. Transfer to a plate.
  4. Add the remaining 1 tsp oil to the pan. Pour in the batter and spread evenly; scatter the cooked apples (and raisins, if using) over the top.
  5. Cook 4–5 minutes until the underside is golden and the top is mostly set. If the pan seems dry, add a small splash of water and cover for 1 minute to help it set without extra oil.
  6. Cut the pancake into 4–6 sections with a spatula, flip the pieces, and cook 2–3 minutes on the second side until golden.
  7. Use two spatulas to tear the pieces into bite-size shreds. Toss in the pan for 30–60 seconds to lightly crisp the edges.
  8. Serve warm in bowls. Dust lightly with icing sugar if desired.