Apple-Walnut Pancake

Set the oven to grill function (approx. 290 °C).

Mix the flour with vanilla pulp, egg yolks, milk, lemon zest, rum and brown butter until smooth.

Whip egg whites with sugar and salt until creamy but firm and fold into flour-egg mixture with rum raisins.

Foam half of the butter in a large frying pan (30 cm ø) at low temperature and pour in the batter about 2 cm high. Briefly brown the underside, place the frying pan in the oven and bake the Schmarren for 3-4 minutes until light brown.

Remove the finished Schmarren from the oven, divide it into 2-3 cm pieces in the frying pan with a fork, add the remaining butter, sprinkle with the sugar. Mix everything together well and let it caramelize slightly at low temperature.

For the caramelized apples, peel, core and cut the apple into wedges. Lightly caramelize the confectioners’ sugar in a frying pan over low heat. Add the butter and melt. Add the apples and spices, fry on both sides, remove the spices again and add the walnuts and toss briefly.

To serve, fold the caramelized apple slices into the schmarren with the walnut halves. Dust with a little powdered sugar and serve.

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