Directions
- Soak raisins in rum in a bowl.
- Separate eggs and set egg yolks aside.
- Beat egg whites vigorously until stiff peaks form. If you use a mixer, high speed for 2–3 minutes. Do not overbeat the egg whites. Set aside.
- Combine egg yolks, melted butter, vanilla extract, and pinch of salt and whisk thoroughly at a medium speed for about 2–3 minutes.
- To the egg yolk mixture, slowly add in equal parts of flour and milk (spoonful at a time), stirring well until all the flour and milk are incorporated. Do not over mix the batter.
- Fold the stiffened egg whites into the batter and combine without mixing too hard.
- Heat 1 Tbsp of butter cubes in a fry pan over medium heat.
- Pour batter into the fry pan and begin cooking like you would a thick pancake.
- Drain raisins from rum and add them to the pancake.
- When the underside of the pancake is ready, turn it over to start cooking on the other side.
- Now the "schmarrn" part starts. Use a spatula or even a pair of forks to break or pull the pancake into sections. Break it down into quarters, let that cook. Then break the quarters down, until you have large pieces of pancake cooking in the fry pan.
- Sprinkle with some of the sugar. Continue cooking and browning the pancake pieces.
- Add a little more butter and sugar to start caramelizing the pancake pieces. Continue to break apart the pieces until they all are various bite-sized pieces.
- Pancake should now be cooked and caramelized. Move it to serving dish.
- Garnish the Schmarrn with pieces of fruit or nuts and sprinkle with powdered sugar.
- Serve warm with apple sauce or a fruit sauce. For a savory option, use sour cream or even yogurt. You can substitute pieces of sausage or minced meat. This is a highly versatile dish.
From the Dahoam1516 recipe collection · Hans Diehl
