Scottish-Bavarian whisky pancake

Ingredients for 2 servings:

• 4 eggs
• 200 g flour
• 300 ml milk
• 75 g sugar
• 50 g butter
• 50 g raisins
• 1 pinch of salt
• 2 tbsp powdered sugar
• 4 cl whiskey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

ideal for whisky evenings with friends or as a dessert at professional whisky tastings

This original Bavarian-Scottish Whisky Schmarrn combines the ever-popular “Kaiserschmarrn” (sweet pancake) with the complex flavors of whisky, making it an excellent recipe for whisky lovers to experiment with. For beginners, we recommend trying a milder whisky, such as a mild Lowland or Speyside. Advanced whiskey lovers can (and should) definitely try a Whisky Schmarrn with a smoky “Islay.” The night before, place the raisins in a bowl with the whisky of your choice so that all the raisins are covered in alcohol and can soak in the whisky overnight. Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Whisk the flour with a pinch of salt, the egg yolk, and the milk until creamy. Whisk the egg whites separately with the sugar until stiff (5 minutes) and then fold into the batter. Heat the butter in a pan (or ideally on a baking sheet), add the Schmarrn dough, and let it stand for one minute. Then sprinkle in the soaked whisky raisins. Bake in the oven for about 20 minutes, then tear them into pieces, sprinkle with a little powdered sugar, and bake for another 5 minutes. Serve with powdered sugar and/or fruit purée, depending on your taste. The characteristic whisky flavor is now delicately embedded in a light and airy Schmarrn. Whisky Schmarrn with characteristically strong Islay whiskies from distilleries such as Ardbeg, Lagavulin, or Talisker is particularly recommended (although it’s not cheap). Whisky Schmarrn made with a good sherry whisky is impressively delicate and complex in flavor. It doesn’t have to be Scotch, of course—the Bavarian version with a Slyrs cass strength whisky has also proven successful. Of course, the sophisticated whisky connoisseur never uses a blend; the original Bavarian-Scottish whisky dish always has the best finish with high-quality single malt!