Coconut Pancakes with Rum Sauce

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

For the sauce:

Instructions

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.
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.
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.

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