Vanilla pancake with rum raisins

Ingredients for 2 servings:

• 4 eggs
• 150 g flour
• 1 pinch(s) of baking powder
• 2 packets of vanilla sugar
• 80 g sugar
• 150 ml cream
• some lemon peel, grated
• 1 pinch of salt
• 2 tbsp raisins
• 2 tbsp rum
• some butter or oil for frying
• some powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

Separate the eggs. Soak the raisins in rum. Sift the flour and baking powder into a bowl. Then mix with the egg yolks, grated lemon zest, salt, vanilla sugar, sugar, and cream to form a smooth batter. Beat the egg whites until stiff and fold into the batter. Let rest for 20 minutes. Heat a little butter or oil in a non-stick pan, then pour half of the batter into the pan and spread evenly. Sprinkle with half of the rum-soaked raisins and bake until light brown, then turn and bake the other side until golden brown. Repeat this with the second half of the batter. Tear into pieces with a fork and sprinkle with powdered sugar.