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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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