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I adapted a regular "easy oven-pancake" recipe, by using buckwheat flour and adding rum-soaked raisins. Makes one large, thick, dense pancake - just the way I like it. No baking powder or other leavening in this recipe - if you like fluffy, standard American-style pancakes that can easily be squeezed into a tiny matchbox: look elsewhere!

  • Soak time: 1 hour
  • Preparation time: 20 minutes
  • Bake time: 30 minutes
  • Makes 1 serving (just for me!). If you want to share (or are forced to do so): 6 servings
  • Freezes well.

©1987-2018 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.


Latest page update: 3 September 2018


INGREDIENTS

  • 6 eggs
  • 90 grams butter ( = 6 tablespoons)
  • 240 ml (1 cup) milk
  • 75 grams (1/2 cup) all-purpose flour (D: type 550; F: type 55)
  • 150 grams (1/2+ cup) buckwheat flour (D: Buchweizen; F: sarrasin, blé noir)
  • 450 grams (1 lb) apples (about 3 medium size apples)
  • Weight is before peeling and coring
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract (not artificial flavoring!)
  • pinch of salt
  • 125 grams (1 cup, lightly packed) dark raisins.
  • Dark rum, enough to cover the raisins in a cup
  • I exclusively use Myers's "Original Dark" Rum from Jamaica- not necessarily a sipping rum, but the flavor is perfect for deserts and mixed drinks.
  • Optional: 75 grams (3-4 balls) of stem ginger on syrup - drained and diced (note: do not substitue with candied ginger that is covered in crystal sugar, unless it is really moist and soft)
  • Optional: 2-4 tablepoons of bits of crispy fried bacon.

EQUIPMENT & SUPPLIES

  • Large frying pan
  • Large & medium size bowl
  • Hand-mixer
  • Wire whisk
  • Spatula
  • Heavy baking tray (about 20x20x4 cm = 8x8x1½ inch, or 20x16x5 cm = 8x6x2 inch)
  • I use a clear glass tray, so I can check progress of the baking

PREPARATION / DIRECTIONS

  • Put the raisins in a large cup or mug. Add rum until completely covered. Let soak for an hour.
  • Turn the oven on and set to 220 °C (425 °F).
  • Peel, quarter and core the apples. Cut each quarter into thick slices (no more than 2 or maybe 3).
  • Panfry the apple slices on both sides in two tablespoons of butter, until soft and dark golden.
  • When the oven is at temperature, put two tablespoons of butter in the baking tray and put the tray in the middle of the oven.
  • Put the flour, cinnamon, and salt in the large bowl and whisk (this is a very quick & easy way to get lumps out, if any; it is also easier to clean than a sifter).
  • In the smaller bowl, beat the eggs, milk, and vanilla.
  • Pour the egg mix onto the flour mix and beat with the hand-mixer .
  • Add two tablespoons of melted butter to the batter and mix.
  • Either melt th ebutter in the frying pan or put it in the microwave oven for 30 sec.
  • Drain the raisins, add them to the batter and mix.
  • Do not discard the rum: it is the cook's dram!
  • I sometimes put a tablespoon or two of rum in with the batter.
  • (Un)fortunately, the alcohol will evaporate in the oven - don't worry, the oven won't explode!
  • Add the fried apple slices to the batter and fold them in with a large fork, spoon, or spatula.
  • Stir in the optional ingredients, if any.
  • Briefly take the hot baking tray out of the oven, quickly pour in the batter, and put back into the oven.
  • If the batter has been sitting in the bowl for a while, stir it one more time, before pouring it into the baking tray.
  • Note: the baking tray must really be very hot when the batter goes in, so as to sear it!
  • Bake for 30 minutes; the pancake will puff up, but deflate when removed from the oven.

Recipe

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