INGREDIENTS
¼ cup raisins
¼ cup rum
3 eggs
1 cup sifted flour
4 tablespoons sugar
Pinch of salt
¾ cup of milk
2 tablespoons butter
1 tablespoon butter, melted
1 teaspoon vanilla extract
PREPARATION
- Heat on top of stove, using 12” frying pan.
- In a small bowl, combine raisins with rum; let soak 30 minutes, then drain.
- In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
- In a large skillet, melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is golden brown.
- Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle with the melted butter and sprinkle with confectioner’s sugar.
- Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized.
- Sprinkle with additional confectioner’s sugar and serve with strawberries or any fruit you like.
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