Sugared Pancake with Raisins
- For the pancakes
- 130 grams Pastry flour
- 2 tablespoons sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 6 eggs
- 250 milliliters milk
- 2 tablespoons raisins
- 2 centiliters Rum
- clarified butter (for cooking)
- 1 tablespoon powdered sugar
- powdered sugar (to sprinkle)
For the applesauce: rinse the apples and cut into quarters. Remove the core and cut into smaller pieces. Cook the apple pieces with 3 tablespoons of water, sugar, lemon zest, and spices as desired. Simmer for a few minutes until the apples are soft. Season with sugar to taste and set aside.
For the pancakes: Separate the eggs. Mix the flour, salt, powdered sugar, sugar, and egg yolks. Whisk well and let stand for 30 minutes. Soak the raisins in rum. Beat the egg whites until stiff.
Stir the dough again thoroughly and fold in the egg whites. Cook as pancakes in a large ovenproof skillet in the hot butter.
Tear the dough into pieces. Drain the raisins and mix with the pancake pieces. Return to the ovenproof skillet and sprinkle with powdered sugar. Caramelize in a hot oven at 220°C (approximately 425°F).
Sprinkle the pancakes with powdered sugar once again before serving and serve with applesauce.