Pancakes don’t always have to be round! This German dessert tastes like something in between a pancake and a waffle and is also very delicious for breakfast. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.
350–400 ml milk
180–200 g finely ground flour
3 tbsp crystal sugar, for the topping
2 tbsp raisins
1 packet (8g) vanilla sugar
A dash of rum
Some grated lemon rind
A pinch of salt
Approx. 50 g butter for frying
1 tablespoon of butter shavings and crystal sugar, for caramelising
Icing sugar and cinnamon for dusting
Place the raisins in a bowl, mix with the rum and leave to stand for approx. 15 minutes. Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavor with some grated lemon rind and vanilla sugar, and add the flour. Mix to form a smooth dough.
Beat the egg whites together with the sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix. Pre-heat the oven to 180 °C.
Melt the butter in a heatproof (coated) dish. Pour in the mixture and after 1–2 minutes sprinkle the soaked raisins over the top. Cook the underside until light brown, turn over using a spatula and bake for 6–8 minutes in the pre-heated oven until golden brown.
Tear the ‘Schmarren’ into small pieces, using two forks. Sprinkle the butter shavings over the top, add some crystal sugar, and caramelize in the broiler under high top heat.
Remove from the oven and arrange on pre-heated plates. Dust with confectioners sugar and cinnamon.