Kaiserschmaren

Name: Kaiserschmaren
Ingredients: 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

11 ingredients

12 steps

Ingredients

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

Directions

1

Soak raisins in 1/4 cup (60 ml) dark rum for 30 minutes; drain.
2

Beat egg yolks and sugar in a medium bowl until thick and lemon-colored.
3

Beat half and half into egg/sugar mixture.
4

Add flour to mixture, 1/2 cup (125 ml) at a time; beat well.
5

Add vanilla and grated lemon rind.
6

Beat egg whites until stiff; fold into batter.
7

Melt butter in a 10 inch oven-proof skillet.
8

Pour batter into pan and sprinkle raisins over top.
9

Bake at 400 degrees (200 C.) about 15 minutes until top is puffed and golden.
10

Invert pancake onto serving platter.
11

Tear into 2 inch pieces with 2 forks.
12

Dust with powered sugar and serve with preserves.