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    Bavarian Moroccan Fusion Breakfast

    A classic Bavarian Kaiserschmarren with some moroccan touches for a pancake breakfast with a difference!




    2-3 people

    Prep Time

    15 minutes

    Cooking Time

    6 minutes

    A Bavarian and Moroccan Fusion Breakfast perfect for a late Sunday morning...

    Is there anything better than getting up late on a Sunday morning and enjoying a long, lazy breakfast? This one is designed for exactly that. It's definitely not one to quickly grab on the go, but one that takes a bit of time and effort to make. We all love pancakes for breakfast, but I'm fairly certain that there are enough blueberry or maple syrup pancake recipes on the web already.

    I therefore decided to "fuse" a classic Bavarian Kaiserschmarren with some Moroccan touches for a pancake breakfast with a difference. Kaiserschmarren is essentially a chopped up pancake which would usually be served with icing sugar and maybe some apples. It's also a dish that's usually served as a dessert, but since pancakes are a great choice for breakfast, I don't see any reason not to use this version. So, if you're interested, read on.

    Here's what you'll need...

    For the pancakes:

    • 60g flour
    • 125ml milk
    • 2 eggs, separated
    • 30g caster sugar
    • 1 tsp lemon zest
    • 1tbsp vanilla extract
    • 20g butter

    For the topping:

    • 1 apple
    • 100g dried dates
    • 2tbsp honey
    • 1tbsp flaked almonds
    • 20g butter
    • good quality vanilla yogurt

    Here's how it's done... Step 1

    Preheat your grill/oven to 180°C. In a bowl, mix the milk and flour until smooth. Add the lemon zest, egg yolks and vanilla extract and mix together.


    Step 2

    In a separate bowl whisk the egg whites until frothy and then slowly add the sugar whilst continuing to whisk. The egg whites should be beaten until stiff, then folded into the batter.


    Step 3

    Put the butter into your pan and place under the grill to melt. Once melted, remove from the oven and add the pancake mix. Place onto the bottom shelf and bake/grill for 6 minutes.


    Step 4

    Start chopping up the apple and dates. I tend to leave the peel on the apple, but you can of course take it off if you prefer. Remove your pancake from oven and put aside. Add butter, apples, dates and the honey to a frying pan and fry on a medium heat until the apples start to colour.


    Step 5

    Chop the pancake into fork-size pieces and add to the pan. Keep frying whilst occasionally stirring until all ingredients reach a gold/brown colour.


    Step 6

    Put the flaked almonds into a small, dry pan on a medium heat to roast. Stir the almonds continuously as they will brown very quickly once they start. Remove almonds from heat as soon as they're browned to avoid them getting too dark.


    Step 7

    Now put the pancake/fruit mix onto a plate, top with a little more honey, the yogurt and some almond flakes.



    Serve immediately while still hot. This breakfast will keep you full for a long time - unless of course you're a teenage boy, in which case this whole pan might just serve one...Bon appétit x

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