Description:

German pancake

Source:

Friend from Germany

Serves/Makes:2 or more

Ingredients

• 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

Preparation

• 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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