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Emperor's Pancakes

October 2007
Emperor's Pancakes

by 3 people

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Makes: 4 servings

Prep: 15 mins

Cook: 30 mins

  • 3 large eggs, separated
  • 2 1/4 cups whole milk
  • 3/4 cup granulated sugar
  • Pinch salt
  • 2 cups flour
  • 1/4 cup raisins
  • 6 tablespoons butter
  • Confectioners' sugar, for dusting
  • Applesauce, for serving
  1. In a large bowl, lightly whisk the egg yolks, milk, 1/2 cup granulated sugar and the salt. Whisk in the flour and raisins until combined.
  2. In another large bowl, using a handheld electric mixer or a whisk, beat the egg whites until stiff peaks form. Fold the whites into the egg yolk mixture until barely combined.
  3. In a medium nonstick skillet, melt 1/2 tablespoon butter over medium heat. Ladle one-quarter of the batter into the pan to make a large pancake and cook, without disturbing, until the bottom is browned, about 3 minutes. Flip and cook until the other side is browned and set, 1 to 2 minutes. Transfer the pancake to a plate; repeat with the remaining batter.
  4. Cut the pancakes into 1- to 2-inch pieces. Melt 1 tablespoon butter in the skillet and stir in 1 tablespoon granulated sugar. Add one-quarter of the pancake pieces and fry, tossing occasionally, until crisp, 1 to 2 minutes. Transfer to a platter and keep warm. Repeat with the remaining pancake pieces, butter and granulated sugar. Dust with confectioners' sugar and serve with the applesauce.
Tip Sweeten the deal
  • Soak the raisins in rum for 30 minutes before adding to the mix.