Voodoo nonsense

Ingredients for 2 servings:

• 2 eggs
• 200 g flour, type 405 (also rye, wholemeal or millet flour or a combination possible)
• 50 ml sparkling mineral water
• 200 ml milk
• 50 g raisins, pickled in rum (currants are also possible)
• 1 packet of vanilla sugar
• 1 tsp, leveled spice mix (gingerbread spice)
• 4 tbsp cocoa powder
• 100 g sugar
• 30 g almond(s), sliced
• 2 tbsp powdered sugar, for dusting
• some butter or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

the African version of Kaiserschmarrn

Batter preparation: Briefly toast the sliced ​​almonds in melted butter (or oil) and set aside. Separate the eggs and beat the egg whites until stiff peaks form. Combine the egg yolks with the flour, milk, sugar, cocoa powder, gingerbread spice, and vanilla sugar. Carefully stir in the mineral water and raisins (if you didn’t use too much rum for soaking, you can also add it to the batter). Finally, carefully fold the egg whites into the batter mixture, but do not over-beat. Bake: In a large (28 cm) pan, fry the entire batter in melted butter (or oil) over low heat with the lid closed until it is well cooked but does not burn on the bottom. Turn the “pancake” once and cook on the other side. Then, using two forks (or a different utensil for non-stick pans), pull the Schmarrn apart into pieces about 5 cm in size. Add the toasted almonds to the Schmarrn in the pan and toast everything again, stirring or swirling the pan. Serving: Arrange half of the Schmarren on each of two flat plates and dust with powdered sugar before serving. Serve with hot morello cherries and whipped cream.