Kaiserschmaren

• 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

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.

raisins, dark rum, eggs, sugar, flour, vanilla, lemon rind, butter, powdered sugar, currant preserves

Taken from online-cookbook.com/goto/cook/rpage/001096 (may not work)