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Shuffled Pancake, Germanic

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2 1/4 cups flour
2 cups milk
6 egg yolks
2 tablespoons butter, melted
1/2 cup raising or sultanas, soaked in lukewarm water for 1 hour and drained
2 tablespoons rum
6 egg whites, beaten until stiff
butter for frying
powdered sugar

Prepare a batter from the flour, salt, milk and egg yolks. Add the melted butter, the raisins or sultanas and the rum and mix well together.
Gradually fold the beaten egg whites into the batter.
In a frying pan melt some butter and pour in a layer approximately 1/2 inch of batter.
Fry until brown then turn to brown the other side.
When both sides have been browned, using two forks, tear the pancake into approximately 1 inch square pieces. Add a little more butter and continue frying until all the pieces are brown.
As each batch is cooked place the pieces on a serving dish, and serve hot sprinkled with powdered sugar.

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