THE EMPERORS PANCAKE

THE EMPERORS PANCAKE image

Yield 4-6 Servings

Number Of Ingredients 14

Previous Next

3 Tbsp. raisins
1 Tbsp. dark rum
2 large eggs, separated
1 cup whole milk, divided
½ cup all-purpose flour
¼ cup sour cream or crème fraiche
Pinch of kosher salt
1 tsp. vanilla extract
1 tsp. freshly grated lemon zest
½ tsp. freshly grated orange zest
6 Tbsp. sugar, divided
5 Tbsp. unsalted butter, divided
1 Tbsp. fresh lemon juice, divided
Powdered sugar

Steps:

Preheat oven to 350°. Soak raisins in rum in a small bowl for 30 minutes. Strain, reserving rum and raisins separately. Using an electric mixer, beat egg yolks, ½ cup milk, flour, sour cream, and salt in a medium bowl until smooth. Beat in vanilla, zests, remaining ½ cup milk, and 1 tsp. reserved rum. Place egg whites in another medium bowl. Using clean, dry beaters, beat whites until foamy, about 1 minute. Add 1 Tbsp. sugar and beat until white and thickened. Add another 1 Tbsp. sugar and beat until soft peaks form. Gently fold egg whites into flour mixture. Melt 1 Tbsp. butter in a 10" cast-iron or heavy ovenproof skillet over medium-low heat; pour in batter. Do not stir. Cook until edges start to set, 5-7 minutes. Transfer to oven. Bake until pancake is puffed and cooked through, 20-25 minutes. Slide pancake onto a work surface; cut into 1" pieces. Melt 2 Tbsp. butter in same skillet over medium-high heat. Add 2 Tbsp. sugar, half of raisins, and half of lemon juice. Add half of pancake pieces and cook, turning occasionally, until glazed and golden, about 5 minutes. Transfer to a platter. Repeat with remaining 2 Tbsp. butter, 2 Tbsp. sugar, raisins, lemon juice, and pancake pieces. Add to platter and dust with powdered sugar.