Pear Pancake with Nuts

For the pear pancake with nuts, separate the eggs. Mix flour with yolks, milk, vanilla sugar, salt, raisins, lemon zest and rum. Beat the egg whites until stiff and gently fold into the batter.

Heat clarified butter in a heatproof pan and pour in the Schmarren dough. Bake the Schmarren in the preheated oven at 200 °C. Turn the Schmarren over with Schmarren scoops, pushing some granulated sugar under the Schmarren. Continue baking until the pancake is golden brown.

Tear the Schmarren with two forks and sprinkle with powdered sugar.

Peel the pears, cut them into quarters, remove the core and the blossom. Cut into thin slices. Melt butter in a pan, add granulated sugar and stir until caramelized. Deglaze with pear juice and a little pear brandy and briefly steam the pears in it. Coarsely chop the walnuts and add to the pears.

Arrange the pancake on plates and pour the walnut pears over it. Serve the pear pancake with nuts hot.

Preparation Tip:

You can also add pear pieces to the Schmarren dough for an even fruitier pear Schmarren.

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