Coconut pancakes with rum sauce

Ingredients for 2 servings:

• 70 g desiccated coconut, flakes
• 4 eggs
• 125 ml milk
• 80 g flour
• 1 pinch of salt
• ½ packet of vanilla sugar
• 30 g sugar (granulated sugar)
• 2 tbsp butter
• powdered sugar
• 125 ml milk
• ½ tsp pudding powder (vanilla)
• 30 g sugar (granulated sugar)
• 1 tsp vanilla sugar
• 3 tbsp rum
• 2 tbsp raisins
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lightly toast the coconut flakes on a baking tray in the oven at around 200°C. Allow to cool on a plate. Reduce the oven temperature to 180°C. Separate the eggs. Whisk the egg whites, flour, milk, salt, and vanilla sugar. Beat the egg whites with the sugar until stiff. Stir the egg whites and coconut flakes into the batter. Heat the butter in a pan. Pour in the batter and bake on the stovetop over medium heat. Once the batter is golden brown on the underside, turn the Schmarren and bake in the oven for another 5 minutes. Tear the batter apart with a fork and sprinkle with powdered sugar to serve. For the rum sauce, mix the custard powder with a little milk and the egg yolk until smooth. Bring the remaining milk, sugar, and vanilla sugar to a boil, stir in the egg yolk, and simmer briefly. Stir in the rum. Rinse the raisins in hot water and stir them into the sauce just before serving.