On Line Cookbook
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.