Pasta Pancake

Pasta dishes are simply always delicious!

Prepare the pasta in only lightly salted water according to package directions until al dente. Drain, cool under water and drain well. While pasta is cooking, rinse raisins in a sieve, drain very well and soak in rum for a short time. Separate the eggs. Whip the egg whites until stiff, adding 1 tbsp. sugar and 1 pinch of salt. Beat the egg yolks with the remaining sugar and the vanilla sugar until creamy. Fold in the flour and the milk and finally mix in the pasta and the raisins. Now carefully fold in the snow.

Melt half of the butter in a large non-stick frying pan. Pour in the batter and cook over low heat until golden brown on the bottom side. Later, shred the omelet into pieces with two forks, add the remaining butter in small flakes to the skillet and sprinkle in the almond slivers. Continue baking the pasta pancake until the pieces are golden brown. Dust with powdered sugar and serve on the spot.

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