Ingredients

• 1/4 cup raisins
• 1/4 cup rum
• 1 cup whole milk
• 5 eggs
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract salt
• 1 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon butter, melted
• 1/4 cup confectioners’ sugar, plus more for dusting
• plum preserves for serving or apple sauce

Directions

1. In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
2. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt.
3. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
4. In a large skillet melt 2 tablespoons butter over medium heat.
5. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown.
6. Turn over the pancake and cook 3 minutes, or until this side is also golden brown.
7. Using a spatula or two forks, tear the pancake into bite-size pieces.
8. Drizzle in the melted butter and sprinkle with confectioners’ sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized.
9. Sprinkle with additional confectioners’ sugar and serve with plum preserves.