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A light, tender German pancake torn into golden ribbons in the pan, finished with butter and confectioners’ sugar. Raisins soaked in warm water add little bursts of sweetness without weighing down the batter.
AI-generated image
AI-generated image
Separating the eggs gives the batter lift, while a brief covered cook sets the center before the pancake is torn and caramelized in butter. The result is crisp-edged, soft-centered, and pleasantly irregular.
Refrigerate cooled leftovers in an airtight container for up to 3 days.
Reheat gently in a buttered skillet over medium-low heat for 3 to 5 minutes, turning occasionally, until hot throughout. Avoid high heat, which can toughen the pancake.
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