Phil's rum-spiked pancakes
Phil Vickery heads to Austria to show us a traditional Christmas treat - rum and raisin spiked pancakes with apple sauce.
Ingredients
4 tbsp raisinsA dash of rum1 teaspoon ground cinnamon1 tablespoon golden caster sugar6 eggs, separated350–400ml milkzest of a lemonseeds from 1 vanilla pod10g golden caster sugar180–200g plain flour3 tbsp sugarA pinch of saltApprox 50 g butter for frying1 tablespoon of butter shavings and sugar to scatter over
Serve with apple sauce, berry compote and icing sugar and cinnamon for dusting.
Method
Place the raisins in a bowl and pour over the rum, 1 teaspoon ground cinnamon, sugar and leave to stand for approximately 15 minutes.
Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavour with some grated lemon rind, vanilla seeds and sugar, and add the flour. Mix to form a smooth dough.
Beat the egg whites with the sugar and a small pinch of salt until it forms a firm peak, and fold into the batter.
Place a medium frying over the heat and melt the butter. Pour in the mixture and after 1–2 minutes scatter the soaked raisins over the top. Cook the underside until light brown about 5 minutes, turn over using a spatula and cook for a further 6–8minutes until golden brown.
Tear the pancake into small pieces, using two forks. Scatter the butter shavings over the top, sprinkle with some sugar and caramelise under the grill at a high heat –make sure your pan in heatproof if you do this.
Serve with apple sauce, berry fruit compote and dust with icing sugar and cinnamon.
With thanks to