Bavarian Dessert Pancakes

Not your everyday pancake. This recipe makes a generous (10-12 inch, depending on pan size) cake for dessert.

1/4 cup light or dark raisins
Sweet wine, brandy, or water
3 eggs
1/4 teaspoon salt
1/8 teaspoon nutmeg
3 tablespoons flour
6 tablespoons milk or cream
1 - 2 tablespoons butter, melted
1/4 cup sliced almonds
Sugar
Cinnamon sugar
Unsweetened whipped cream
Chilled tart applesauce

Oven: 450/375 degrees

Heat raisins in the wine, brandy, or water. Let stand ten minutes, then drain well.

In a mixing bowl, with a whisk or rotary beater, beat eggs, salt and nutmeg until blended. Add flour, a third at a time, and beat after each addition just until mixture is smooth. Do not overbeat.

Add half the milk at a time, beating slightly after each addition. Lightly beat in butter. Pour into a well-buttered heavy 10-12 inch skillet. Sprinkle with raisins and almonds. Bake at 450 degrees eight minutes. Reduce heat to 375 degrees and bake eight minutes more, or until cake puffs up side of pan.

Serve immediately, cut in wedges, with the sugars, whipped cream and applesauce available as toppings. Serves four.

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