A fluffy, torn pancake shredded into golden, caramelized pieces and served with fruit compote and powdered sugar — Slovenia's beloved sweet main course.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron skillet or warm plate
Garnishes: powdered sugar, mint leaf
Accompaniments: plum compote, berry compote, applesauce
Instructions
-
1
Whisk egg yolks with milk, sugar, vanilla, and salt. Sift in flour and mix until smooth.
-
2
Beat egg whites to stiff peaks and gently fold into the batter.
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3
Melt butter in a large skillet over medium heat. Pour in the batter, scatter raisins if using.
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4
Cook until the bottom is set and golden, about 3-4 min. Flip in sections.
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5
Using two forks or spatulas, tear the pancake into irregular pieces. Continue cooking, tossing, until all pieces are golden and slightly caramelized.
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6
Dust with powdered sugar and serve immediately with warm fruit compote.
Did You Know?
Šmarna is one of the few dishes in the world that is intentionally "ruined" — the beauty is in the tearing.
Chef's Notes
Equipment Tips
- large skillet
- spatula
- mixing bowl
- whisk
Garnishing
powdered sugar, mint leaf
Accompaniments
plum compote, berry compote, applesauce
The Story Behind Šmarna
Known as Kaiserschmarrn across the former Habsburg lands, Slovenia's šmarna reflects the deep Austrian influence on Slovenian cuisine. The shredded pancake became a beloved dish in its own right, served as a main course at lunch or a sweet dinner. Slovenian versions often feature local fruit compotes.
More Slovenian Dishes
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Buckwheat Porridge
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Buckwheat Spoonbread
Lunch or dinner, year-roundBelokranjska Pogača
Bela Krajina Flatbread
Weddings, holidays, celebrationsBohinjski Mohant z Žganci
Bohinj Cheese with Spoonbread
Lunch or dinner
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