Kaiserschmarrn (sugared pancake with raisins)

przygotowanie

Whisk the spelt flour, salt and milk in a large bowl to form a viscous batter. Leave to stand for at least 45 min.
Separate 3 eggs: put 3 egg whites in a separate mixing bowl, add the egg yolks and 2 whole eggs to the standing batter and leave to rest without stirring!
Use a food processor/blender to beat the egg whites until glossy and stiff, gradually adding the sugar as you work. Preheat the Tepan grill to 392°F or heat the pan to level 7 and use the flat base of the spatula to uniformly spread 1 tablespoon of clarified butter over the grill. Thoroughly mix the eggs into the batter then carefully fold in the stiff egg whites a little at a time to aerate the mixture. Now cook all of the batter on the Tepan grill in two stages.
Ladle approx. 4 scoops of batter onto the Tepan grill or in the pan and carefully spread it with the spatula. Add half the rum-soaked raisins to the batter and wait for large bubbles to appear on the entire surface of the pancake. Divide the batter into eight pieces and turn over the individual pieces with the spatula.
Once both sides are golden brown, use two spatulas to tear up the pancake and push it to the top and bottom edges of the Tepan grill or the pan. Sprinkle 1 tablespoon of icing sugar in the middle and leave to caramelize slightly. Next, add 1 tsp. of butter, leave it to melt and deglaze with about 2 tbsp. of rum to create a rum and butter toffee sauce.
Mix the pieces of pancake with the sauce, spread out again and leave to caramelize for another minute. Dust the Kaiserschmarrn with icing sugar while still hot and serve with apple sauce and plum compote.