Honey Schüttelbrot pancake with apple – a recipe by Herbert Hintner

Schüttelbrot is a speciality from South Tyrol. It is a spicy and crispy flatbread. Traditionally it was popular with farmers as it had a long shelf life and formed part of the “Marende” from this region – a hearty snack with Speck (smoked ham), Kaminwurz (smoked sausage) and cheese.


Ingredients for 4 portions:
70 g butter
20 g quark
45 g Schüttelbrot (crunchy flatbread originally made in South Tyrol), finely ground
2 tbsp honey
2 egg yolks
2 egg whites
40 g sugar
250 g apples


Tipp from Herbert Hintner:
Honey Schüttelbrot pancake is also delicious cold and served with a cup of coffee.


Preparation (c. 45 minutes):

Mix together 20g butter, quark, the egg yolks and honey. Add the Schüttelbrot. Beat the egg whites with 20g sugar until stiff and carefully fold. Place this mixture into a buttered and floured dish (oven-proof pan, casserole or soufflé dish) and bake in a preheated oven at 160 degrees for 15 minutes.


Peel the apples, cut into pieces and mix with 20g sugar.

Melt 50g butter in a pan, add the apple pieces and toss for c. 5 minutes and caramelise the sugar.


To serve – break up the pancake with a spoon and place with the pieces of apple in the centre of the plate. Garnish by dusting with icing sugar and mint leaves.


Bon appetite!

About Herbert Hintner

Herbert Hintner is chef de cuisine at Restaurant zur Rose and has been awarded a Michelin star among many other accolades for his traditional South Tyrolean cuisine, to which he adds his own creative new twist. It is particularly important to him to promote transparency and use regional products.

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