Coconut Pancakes with Rum Sauce

Summary

Ingredients

• 70 g desiccated coconut, flakes
• 4 egg (s)
• 125 ml milk
• 80 g flour
• 1 pinch (s) salt
• 0.5 ½ pack vanilla sugar
• 30 g suar (ranulated suar)
• 2 tablespoon butter
• powdered sugar

For the sauce:

• 125 ml milk
• 0.5 teaspoon ½ custard powder (vanilla)
• 30 g suar (ranulated suar)
• 1 teaspoon vanilla sugar
• 3 tablespoon rum
• 2 tablespoon raisins
• 1 egg yolk

Print Recipe Pin Recipe

Instructions

1. Roast the coconut flakes on a baking sheet in the oven at approx. 200 ° C. Let cool on a plate. Reduce the oven temperature to 180 ° C.
2. Separate eggs. Mix together the yolk, flour, milk, salt and vanilla sugar. Beat egg whites with sugar to form snow. Stir the snow and coconut flakes into the batter. Heat the butter in a pan. Pour the batter and bake on the stove over medium heat. As soon as the dough is golden yellow on the underside, turn the Schmarren and bake in the oven for about 5 minutes. Pick the dough up with forks and serve sprinkled with icing sugar.
3. For the rum sauce, stir the pudding powder with a little milk and the yolk until smooth. Bring the rest of the milk, sugar and vanilla sugar to the boil, stir in the yolk milk, simmer briefly. Stir in the rum. Rinse the raisins hot and stir into the sauce just before serving.