sugared pancake with raisins

sugared pancake with raisins

Preparation:In a bowl mix the flour with the milk, the cream, the egg yolks, the seeds of the vanilla pod and the rum. Mix the ingredients with a whisk to obtain a smooth paste.

Beat the egg whites with a pinch of salt and, once foamy, sprinkle in the granulated sugar.
When they are shiny and well milked, add them to the rest of the dough.

In a large non-stick pan heat the oil, pour in the mixture and cook, until the lower part is firm. Spread spoonfuls of raspberry jam on the surface of the Schmarren, then with the help of an oiled lid, turn the cake and cook for about 2 minutes. Bake for 3-5 minutes at 200 degrees.

Break the dough with 2 forks and sprinkle the Schmarren with the icing sugar. In a non-stick pan heat the butter, arrange the pieces of cake and let them caramelize over a low heat.
Serve the Schmarren immediately sprinkled with icing sugar.

Ingredients for 4 people:

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adv
  • 150 g of 00 flour
  • 100 ml of whole milk
  • 100 ml of fresh cream
  • 6 eggs
  • 1 vanilla stick
  • 1 pinch of salt
  • 1 tablespoon of dark rum
  • 40 g of granulated sugar
  • 4 tablespoons of extra virgin olive oil
  • 70 g of butter
  • Raspberry Jam

Preparation time: 15 minutes

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