Yummy! That’s all I can say about this treat. It’s light and fluffy, reminiscent of both regular pancakes and sticky pudding but so much more special! The secret to my interpretation of this Austrian classic is its souffle-like lightness.
Be sure to make enough to feed the hungry crowds – this recipe makes 3 12-inch pancakes which you can serve as an indulgent breakfast or a delicious dessert.
1/3 cup dark raisins
1/3 cup dark rum
5 large eggs, separated
1 packet vanilla sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract (optional)
1 cup milk
1 cup all-purpose flour
3 Tablespoons butter for cooking
3 Tablespoons butter, melted for topping
6 Tablespoons confectioners sugar, plus additional for dusting
1. In a small saucepan, combine raisins and rum. Heat on low for about 10 minutes until liquid has absorbed.
2. In large mixing bowl, beat egg whites to soft peaks. Add vanilla sugar and beat for one minute. Set aside.
3. In large mixing bowl, combine egg yolks, granulated sugar, salt, and vanilla extract. Add milk and beat until smooth.
4. Gradually add the flour and stir until batter comes together.
5. Drain the raisins, if necessary.
6. Fold beaten egg whites and raisins into flour mixture.
7. In large skillet over medium heat, melt 1 Tablespoon butter and fill pan with 1/3 batter.
8. Cook approximately 5-6 minutes until pancake batter has set and bottom is golden brown. Using wide spatula, turn and cook for an additional 3 minutes until golden brown. Pancake may break up – but don’t worry.
9. While still in skillet, break pancake into bite sized pieces. Drizzle with 1 Tablespoon melted butter and 2 Tablespoons confectioners sugar. Continue turning and cooking until sugar has caramelized.
10. Dust with confectioners sugar and serve with homemade applesauce or heated preserves.
Substitution notes: Dr. Oetker makes a great packaged vanilla sugar. But, if you don’t have vanilla sugar, double the quantity of vanilla extract.
Also, if you truly love caramel, use brown sugar instead of confectioners sugar. The end result will be more golden and sticky.