Ingredients

• 0.25 cups raisins
• 0.25 cups rum
• 5 eggs
• 1 cup whole milk
• 0.25 cups white sugar
• 0.5 teaspoons vanilla extract
• pinch of
• 1 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon butter , melted
• 0.25 cups confectioners' sugar , plus more for dusting
• apple sauce or plum preserves for serving

Instructions

1. 1 Combine raisins and rum in a small bowl; let soak for 30 minutes, then drain.
2. 2 Beat eggs, milk, white sugar, vanilla, and salt together in a medium bowl; gradually whisk in flour to make a smooth batter. Stir in drained raisins.
3. 3 Melt 2 tablespoons butter in a large skillet over medium heat; pour batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Flip pancake and cook until this side is also golden brown, about 3 minutes.
4. 4 Tear pancake into bite-sized pieces using a spatula or two forks; drizzle in melted butter and sprinkle with confectioners' sugar. Increase heat to medium-high and gently toss the pancake pieces until sugar has caramelized, about 5 minutes. Sprinkle with additional confectioners' sugar and serve with apple sauce or plum preserves.

Nutrition per serving