All Along the Rhine: Recipes, Wines, and Lore From Germany, France, Switzerland, Austria, Liechtenstein, and Holland by Kay Shaw Nelson

Author:Kay Shaw Nelson
Language: eng
Format: mobi, epub, pdf
ISBN: 9780781810005
Publisher: IB Dave's Library
Published: 2003-07-01T07:00:00+00:00

In a small dish soak raisins in rum. In a large bowl beat egg yolks and granulated sugar until light and creamy. Sift in flour and salt, adding alternately with milk. Mix until smooth. Add raisins and rum. In a large bowl beat egg whites until stiff enough to form soft peaks. Fold into the batter to combine well but do not over-fold.

In an 8-inch heavy skillet or omelet pan heat 1 tablespoon butter over medium heat. Pour in half the batter and cook 4 to 5 minutes, until golden and puffed. Turn out onto a warm plate. Rebutter pan. Return pancake to pan to cook uncooked side until golden and done. With two forks cut into shreds and remove to a warm pan. Heat more butter and cook remaining batter the same way. Remove also to a warm plate. Serve at once sprinkled with confectioners' sugar and a side dish of stewed plums or other fruit, if desired. 4 servings.

AUSTRIAN WINES

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