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Johanna Hellrigl's Torn Blueberry Pancakes

Torn “Schmarren” Blueberry Pancakes

Torn “Schmarren” Blueberry Pancakes

In South Tyrol, we have schmarren, which is one of my favorite things to enjoy. It’s somewhere between a shredded pancake and a sweet omelet, which usually pleases everyone around the table. The trick is separating the egg yolks from the whites, whipping the whites, and folding them in for airy deliciousness. It can be served plain with jam on the side, with raisins mixed in, or with fresh fruit (I am adding blueberries here!). We don’t usually serve it with maple syrup but instead sweeten it with powdered sugar. It cooks so well in The Duchess and makes a fun display on your brunch table. Plus, it’s much easier to serve all at once for a crowd than individual pancakes.

Cookware used in this recipe

Preheat the oven to 375 degrees Fahrenheit, with the middle rack in position.

Mix the flour, milk, heavy cream, vanilla extract, powdered sugar, egg yolks, and rum together until smooth. Whisk the egg whites with a pinch of salt, and when soft peaks form, add the sugar and keep whisking until firm peaks form. Fold the egg whites into the egg yolk mixture.

Place a small amount of neutral oil in your Dutchess over medium-low heat and pour the batter into the pot. Sprinkle with blueberries (reserving some for serving). Cook over medium-low heat until the bottom of the pancake gets lightly golden underneath and starts to bubble on top.

Then place it in the oven, without a lid, for 7 to 9 minutes until cooked through. (It should be light and airy, but not liquidy, when cooked.)

Now for the fun part! Remove The Dutchess from the oven and, using two forks, tear the pancake into large pieces. Dust with powdered sugar (add as much as you want for sweetness, remembering that you will sprinkle a little more over the top when serving). Add a few tablespoons of butter, and place The Dutchess back on the stove over medium heat to caramelize the pancake pieces, constantly moving them around with a spatula for a few minutes.



To serve, lightly dust with powdered sugar and top with fresh blueberries!

Photos by Farrah Skeiky.

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