Šmorn - Slovenian classic shredded pancake

Ingredients (4 servings)

• 4 eggs
• 500ml of milk
• 1 bag of vanilla sugar
• 60g of sugar (about four tablespoons)
• 2 pinches of salt
• 220g flour
• 30g butter
• 1 full handful of raisins
• 1dcl rum
• 2 tablespoons of powdered sugar for sprinkling

Procedure

1. Wash the raisins in water and let them soak in rum for at least 15 minutes.
2. Separate the egg whites from the yolks in two seperate bowls.
3. In a bowl with the egg yolks add the milk, vanilla sugar, half the regular sugar, rum from raisins and salt and mix well with a whisk. Then while mixing gradually add the flour and mix until the mixture is smooth and lump-free.
4. Beat the egg whites with an electric mixer until foamy and while mixing gradually add the rest of the sugar and beat until stiff and shiny.
5. Gently and slowly add the egg white mixture into the egg yolk mixture to form a light and fluffy mass.
6. Heat the pan with butter.
7. Using a ladle (2-3 ladles) pour the previously prepared mass into the pan about 1cm thick and sprinkle some of the raisins soaked in rum on top.
8. Bake over low heat until the bottom of the pancake is golden brown and with a spatula or two divide it into quarters and carefully turn each quarter over.
9. When the quarters are browned on the other side, use a spatula to cut or tear them into smaller pieces, carefully turn them over without crushing or pressing them and bake until all pieces are golden brown on all sides.
10. Serve the baked šmorn on plates and sprinkle with powdered sugar while it is still warm.

Bon appétit :).