← Nouns Cooking · Dessert Parlour

Ingredients

• 40 g Raisins
• 2 tbsp dark rum (or warm water) (optional)
• 4 large eggs, separated
• 250 ml Milk
• 125 g Plain (all-purpose) flour
• 3 tbsp sugar, divided
• 1 tsp Vanilla extract
• 1 pinch Salt
• 40 g butter, divided
• 2 tbsp icing sugar, to dust
• plum compote, applesauce or berry jam, to serve

Method

1. Soak the raisins in the rum while you make the batter.
2. Whisk the egg yolks, milk, flour, 1 tbsp sugar, vanilla and salt into a smooth, thick batter.
3. In a clean bowl, whisk the egg whites with 1 tbsp sugar to firm, glossy peaks. Fold them gently into the batter in two goes, keeping as much air as you can.
4. Melt half the butter in a large non-stick frying pan over medium-low heat. Pour in the batter and scatter over the drained raisins. Cook for 4–5 min, until the base is golden and the top is starting to set.
5. Cut the pancake into quarters and flip each piece. Cook for 2–3 min more, then use two forks or spatulas to tear it into bite-sized chunks right in the pan.
6. Add the rest of the butter and the last 1 tbsp sugar and toss over medium heat for 2–3 min, until the pieces are cooked through and lightly caramelised.
7. Pile onto plates, dust heavily with icing sugar and serve hot with plum compote or applesauce.

Tips

• If your pan is small, cook the batter in two batches so it stays thick and fluffy.
• Leave out the rum for kids and just plump the raisins in warm water or apple juice.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef 196 flavors The Daring Gourmet