Preparation
- Soak the raisins in the rum for at least 30 minutes, then drain in a sieve.
- Whisk the egg yolks with the vanilla sugar, salt and 1 tbsp sugar for 2 to 3 minutes until pale yellow. Stir in the flour a spoonful at a time, alternating with a splash of milk, until all is used up, then stir in the melted butter. The batter is thin, and that is as it should be.
- Let the batter rest for 30 minutes, then beat it well again.
- Whisk the egg whites to stiff peaks and fold them carefully but thoroughly into the batter until no flecks of white remain. Finally stir in the drained raisins.
- In a wide frying pan (24 to 28 cm), melt about a third of the frying butter and pour in a third of the batter so that it stands about 1 cm deep. Cook over reduced heat for 3 to 5 minutes, until the underside is golden.
- Cut the pancake into quarters in the pan, turn the quarters and cook for a further 2 to 3 minutes. Then tear into irregular pieces with two forks or the spatula, sprinkle with a third of the caramelising sugar and caramelise over somewhat higher heat, turning carefully.
- Serve at once. Cook the remaining batter the same way, stirring it briefly before each batch because the raisins sink. Dust with icing sugar and serve with the compote.
Drink with it
Sweet wine · excellent match
Auslese or Beerenauslese, such as Welschriesling from Burgenland, or Riesling
The acidity of the Auslese balances the sweetness of the caramelised batter, and honey and apricot notes pick up the raisins and compote.
Which wine goes with dessert? Comparing sweetness deliberatelyFortified wine · good match
Pedro Ximénez or tawny port
Dark dried fruit and roasted notes mirror the rum raisins and caramel; the sweetness is deliberately generous.
Port wine: understanding Ruby, Tawny, and VintageSparkling wine · good match
Sekt or Prosecco, off-dry
Bubbles and residual sugar lift the buttery richness of the Schmarrn.
Sparkling wine, Champagne, and Prosecco: what's the difference?Fruit brandy · good match
Plum brandy (Zwetschgenbrand), neat at cellar temperature, after the meal
The stone-fruit character of the brandy picks up the plum compote and cleanses the palate after the buttery Schmarrn.
What is Calvados? Apple brandy with originSherry-cask whisky · good match
Sherry-cask single malt, neat or with a splash of water
Raisin, nut and spice notes from the sherry cask combine with the rum raisins and caramel.
What Does the Cask Do to Whisky?
Why it pairs well
Sherry-cask whisky with Schmarrn is a surprise, but it works through the shared raisin and caramel notes.