Pancakes Magnatenart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Pour rum over the raisins and let them steep a little. Coarsely grind the walnuts and mix with cinnamon and half of the grated lemon peel. Cream 150 g fat and 150 g icing sugar.

2. 2

   Separate the eggs (put 3 and 2 egg whites back together.) Stir in egg yolks one after the other. Add remaining lemon peel. Mix flour and baking powder and stir in alternately with the milk.

3. 3

   Beat 3 egg whites until stiff and fold into the dough. Heat up orange jam and 1 tablespoon of water. Stir 2 icing sugars into the raisins. Heat some fat in a pan (approx. 20 cm Ø) and pour in approx. 1/6 of the dough.

4. 4

   Bake from one side for about 3 minutes. Turn the pancakes and bake from the second side for about 1 minute. Place in an ovenproof, flat pan with the lighter side facing upwards. Sprinkle with some jam and sprinkle with nuts and raisins.

5. 5

   Bake 5 more pancakes one after the other, stack them on top of each other and sprinkle them. Leave the last pancake unscattered. Melt the remaining butter and pour it over the tower. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 10 minutes.

6. 6

   In the meantime beat the remaining egg white until stiff. Stir in remaining icing sugar by the spoonful. Spread the pancakes with beaten egg white and brown again in the oven. Serve hot, sprinkled with remaining nuts.

7. 7

   A punch sauce tastes good with it.

Nutrition Facts

KCAL
610 kcal

CARBS
57 g

FATS
37 g

PROTEINS
11 g