A traditional German breakfast – one of my favorite things to order at home in Munich. And now I’ve made it gluten free friendly!
rum – 1/4 cup
raisins – 1/4 cup
whole milk – 1 cup
eggs – 5
white sugar – 1/4 cup
vanilla extract – 1/2 teaspoon
gluten free flour – 1 cup
butter – 2 tablespoons
butter – 1 tablespoon, melted
confectioners’ sugar – 1/4 cup, plus more for dusting
plum preserves – (for serving)
In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners’ sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners’ sugar and serve with plum preserves.