2 whole eggs
2 yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Para the sauce:
4 tablespoons of butter
1/4 cup of caramel
1/2 cup of raisins or crystallized fruits, chopped, soaked in 1/4 cup of rum
1/2 teaspoon of ground cinnamon
2 whole eggs
2 yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Para the sauce:
4 tablespoons of butter
1/4 cup of caramel
1/2 cup of raisins or crystallized fruits, chopped, soaked in 1/4 cup of rum
1/2 teaspoon of ground cinnamon
To make the pancakes, put all the ingredients into a blender
Tame and blend for 5 seconds or until everything is well mixed
Refrigerate for 15 minutes
Heat a non-stick pan and grease with melted butter
Add approximately 2 tablespoons of batter to the pan
Flip and cook for 1 minute, or until lightly browned, flip again and let the other side also get slightly browned
Remove from the pan and place on a clean cloth
Repeat the process until all the batter has been used
To make the sauce, cut or tear the pancakes into pieces
Melt butter in a large non-stick pan
Add the torn pancakes, caramel, raisins or crystallized fruits
Stir and cook until all the pancake pieces have picked up some caramel and butter, but do not let the caramel become too runny
Sprinkle with cinnamon and serve immediately
Serves 4-6 people
Note: This recipe can also be made with torn or congealed pancakes that quickly transform into a delicious dessert.
