Kaiserschmarrn is an Austrian specialty that my husband learned to make on a summer missions internship in Austria many years ago. It’s basically a thicker pancake that is cooked entirely on one side, then flipped and scrambled. It has become a staple in our home when we have time to make a sweet breakfast. Although it’s technically not a breakfast food in Austria, many Americans serve it as breakfast instead of for other meals. We serve it topped with maple syrup, but in Austria it would be served with powdered sugar, fresh fruit and jam.
To be perfectly honest, I don’t have the recipe for this. My husband makes it without a recipe, and he does such a great job that I do not want to tinker with the recipe and mess it up!I did include a link to a recipe that looks pretty similar.
March is maple month, so now is a great time to revisit our favorite recipes calling for maple syrup!
Pennsylvania is the 6th most productive state for maple syrup farms, ranking above even New Hampshire! Pennsylvania’s dense hardwood forests full of sugar maples and cold winters are the perfect environment for maple syrup production. While more maple syrup is produced further north in the state, there’s an annual maple demonstration at Gring’s Mill in Reading in February that would be fun to attend!
We had a chat with one of the maple syrup farmers who supplies us with our syrup a few years ago and wrote an informative article about maple syrup making here.
You can find plenty of Pennsylvania maple syrup at our farm market for all your favorite maple recipes. It’s a great way to sweeten yogurt or iced coffee, too!
Here’s just a few of our favorite maple recipes:
Maple Butter on Toast
Apple Stuffed Maple Pecan Chicken
Gluten-Free Cranberry Oat Bars with Maple Syrup
So whatever ways you decide to use maple syrup this month, it’s sure to be sweet!