Nut Pancake with Rumzwetschken


Rating: 4.04 / 5.00 (135 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:












For the plums:







Instructions:

For the rum plums, cut the plums in half, remove the seeds and steam them in a saucepan with rum, sugar, cloves and cinnamon for 5-8 minutes. Leave to cool.

Heat the milk in a saucepan, pour in the semolina, bring to the boil and remove from the heat. Cover and let swell for about 10 minutes, stirring repeatedly to prevent the semolina from sticking.

In the meantime, sprinkle the raisins with schnapps for the nut pancake. Separate the eggs into clear and yolks, coarsely chop the walnuts. Beat egg whites with a pinch of salt, add a tablespoon of sugar and beat until stiff. Mix the yolks with the remaining sugar and stir into the semolina.

If the semolina has become too firm, stir in a little milk and mix well. Fold in the snow and add the nuts and raisins.

Melt butter in a large pan (or 2 smaller ones), pour in mixture and bake until golden brown. Divide once or twice, flip pieces and bake until also golden. Meanwhile, tear into smaller pieces.

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