This baked and then fried pancake is a popular German dessert that makes a great breakfast. Serving alternatives include adding thinly sliced apples to the batter before baking or serving with some marmalade. If you don't have any Amaretto to plump up the raisins, hot water works just fine.
1/2 cup raisins
1/4 cup Amaretto - warmed
6 eggs - separated
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon butter
1 tablespoon confectioner's sugar
Preheat the oven to 400 degrees F.Soak the raisins in enough warm Amaretto so they are just covered for about 5 minutes. Drain (you can save the Amaretto for use in the sauce) and pat dry. In a medium bowl, beat together the egg yolks, milk, a pinch of salt, sugar, and vanilla. Gradually stir in the flour. Add the raisins. In a separate bowl, beat the egg whites until stiff. Fold the egg whites carefully into the milk mixture.Spray a baking pan with cooking spray. Pour batter into pan and bake for 20 minutes.Transfer pancake to cutting board and tear it into small pieces using a fork and knife. Melt butter in a large skillet. Add pancake pieces and fry until well browned. Add with confectioners sugar and keep frying until sugar turns into glaze. Serve in a large platter. Sprinkle with additional confectioners sugar.
Calories: 541 Calories From Fat: 24%
Protein: 19g Carbohydrate: 78g
Cholesterol: 299mg Sodium: 173mg