Pössl da pom
Who does not know the Kaiserschmarrn, the popular dessert considered by many as the must have dessert when having a break in a Tyrolean mountain hut?
In South Tyrol we have a variant of this dessert, lighter and with a pleasant fruity taste.
The preparation of the sweet apple pancake we prepare in Alta Badia is quick and easy. We use to eat the schmorn da pom also as a gluttonous single dish.
150 g flour
100 ml milk
6 egg yolks
½ package vanilla sugar
1 tbsp rum
6 egg whites
½ tsp salt
200g apples, cut into small slices
oil for frying
Preheat oven to 200° C. Mix flour, milk, cream, egg yolks, vanilla sugar and rum into a creamy dough. Beat egg whites with salt, and add sugar until peaked. Add the mixture to the egg-yolk dough. Heat the oil in a big pan, then pour in the dough, sprinkle in the apple slices and fry until brown on one side. Turn and fry on the other side. Bake for 3 to 5 minutes. Tear into pieces with a fork, sprinkle the powdered sugar over the pancake and then fry for a very short time in a pan so that the sugar caramelizes. Serve on hot dishes with some more powdered sugar.