For the Philadelphia pancake separate the eggs, beat the egg whites to snow. Beat the yolks with a little salt, sugar, vanilla sugar and Philadelphia until creamy. Add a little rum. Fold in flour.
Finally fold in the snow. If you like you can also add some raisins. Heat some butter in a pan. Bake the Schmarren until golden brown, turn it over and then tear it with 2 forks.
Serve with powdered sugar and applesauce.
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