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- German pancake
- Friend from Germany
Serves/Makes:2 or more
- 2 tbsp (30 ml) raisins
- 1/4 cup (60 ml) dark rum
- 4 eggs, separated (at room temperature)
- 3 tbsp (45 ml) sugar
- 2 cups (475 ml) half and half
- 1 cup (225 ml) all-purpose flour
- 1 tsp (5 ml) vanilla
- 1 tsp (5 ml) grated lemon rind
- 2 tbsp (30 ml) butter
- Powdered sugar
- Warm currant preserves
- Soak raisins in 1/4 cup (60 ml) dark rum for 30 minutes; drain.
- Beat egg yolks and sugar in a medium bowl until thick and lemon-colored.
- Beat half and half into egg/sugar mixture.
- Add flour to mixture, 1/2 cup (125 ml) at a time; beat well.
- Add vanilla and grated lemon rind.
- Beat egg whites until stiff; fold into batter.
- Melt butter in a 10 inch oven-proof skillet.
- Pour batter into pan and sprinkle raisins over top.
- Bake at 400 degrees (200 C.) about 15 minutes until top is puffed and golden.
- Invert pancake onto serving platter.
- Tear into 2 inch pieces with 2 forks.
- Dust with powered sugar and serve with preserves.
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