Apfelschmarrn, also known as schmarren, is a central European pancake dish originating from the Austro-Hungarian region. It is consumed in both Germany and Austria, with various interpretations including kaiserschmarren and savoury potato schmarren.
Anja Dunk describes schmarrn as "peasant food at its best: filling, simple and comforting." While often found in the sweets section of menus, Dunk reports in her book, Strudel, Noodles and Dumplings, that in Germany it "passes as a main meal, not dessert, because it is very filling and not particularly sweet in flavour." It is also noted for being quick to prepare.
The basic batter for apfelschmarrn consists of eggs, flour, and milk. A key difference from standard pancakes is the whisking and folding of egg whites into the batter, which aims to create a soufflé effect for lightness. Recipes vary in ingredient ratios, with some being more egg-heavy for a lighter, fluffier result.
The dish is not typically very sweet, with most recipes using minimal sugar, though it is often dusted with icing sugar before serving. Common flavourings include vanilla and lemon zest, with some variations adding cinnamon, rum, or kirschwasser. Apples are a frequent fruit pairing, either incorporated into the pancake or served as a compote alongside it.