Added by karohemd | Sun 31 May 2009 @ 20:18
An Austrian/Bavarian Mehlspeise (flour dish), traditionally eaten as main but works well as dessert, too.
Eggs (3 large, 4 medium or 5 small)
raisins/sultanas or similar (optional: soaked in rum or whisky)
(serves 1 or 2 as a main, 3 or 4 for dessert)
Separate the eggs, whisk the yolks with ca. 3tbsp of sugar, add about two parts milk and then about 3 or 5 tbsp of sifted flour (whisk in the flour one by one until it\'s the consistency of double cream). Let the batter rest/expand for about 20 minutes then fold in the stiff egg whites until incorporated.
Heat a large, thick bottomed frying pan (cast iron is ideal), melt enough butter to generously cover the bottom, pour in the batter. Turn the heat down to medium after about a minute. When the underside starts to brown, chuck in a handful or two of raisins into the still liquid batter and turn the pancake over. Don\'t worry if you can\'t turn it in one piece.
Let brown for a bit then break up into bitesized pieces with your spatula, turn the heat down to low and continue frying for about five minutes, stirring occasionally until the pieces are nice and crispy without any liquid bits. Turn out on a plate and dust with icing sugar (or raw cane castor sugar if you don\'t have it, like me).
Serve with apple sauce or other fruit compote/preserve.