Pancakes with rum raisins

Name: Pancakes with rum raisins
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 60 g Raisins; 3 TABLESPOONS Rum; 850 ml Milk; 2 packages Sauce powder "Chocolate flavor; 3 Eggs (size M); 1 pinch Salt; 75 g Sugar; 200 g Flour; 250 g Low-fat curd; 200 g Schmand; 1 package Vanillin sugar; 40 g Almond slivers; 3 TABLESPOONS Oil; 1 TABLESPOON Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

60 g Raisins
3 TABLESPOONS Rum
850 ml Milk
2 packages Sauce powder "Chocolate flavor
3 Eggs (size M)
1 pinch Salt
75 g Sugar
200 g Flour
250 g Low-fat curd
200 g Schmand
1 package Vanillin sugar
40 g Almond slivers
3 TABLESPOONS Oil
1 TABLESPOON Icing sugar

Directions

1
Sprinkle raisins with rum and let them steep for a short time. Pour 500 ml milk into a mixing bowl. Stir in sauce powder with a whisk and stir vigorously for about 1 minute, chill. Whisk eggs, salt, 50 g sugar and 350 ml milk. Gradually stir in the flour. Let dough rest for about 15 minutes. Mix quark, sour cream, rum raisins, vanillin sugar and 25 g sugar.
2
Roast almonds in a pan without fat until golden brown. Heat oil in portions in a pan (16 cm Ø) and bake 8 thin pancakes from the batter. Fill the pancakes with the quark cream and roll them up. Sprinkle with the almond slivers. Dust with icing sugar. Serve the chocolate sauce with the pancakes