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45 g Schüttelbrot (crunchy flatbread originally made in South Tyrol), finely ground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.