Basically, pancake batter with the eggs separated and the whites whipped to stiff peaks and folded back in, along with some rum-soaked raisins.
Just before serving, it’s torn into pieces and browned a little bit in the skillet, the center stays custardy, then served, usually with plum compote or jam…but if it’s a pancake, then maple syrup is a requirement around here. Sorry, Kaiser Your Excellency, Sir!
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