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Currant Pancakes

4 servings

Ingredients

• 4 pcs eggs
• 3 tbsp fine flour
• 0.25 l milk, mixed with a little water
• sugar (a little)
• lemon zest, grated (a little)
• salt (a little)
• 1 soup plate ripe currants
• 2 tbsp crushed rusks
• butter, for baking (a little)

Instructions

1. Prepare a good pancake batter from eggs, flour, milk, and salt with a little sugar and grated lemon zest.
2. Prepare the ripe currants as for compote.
3. Let the butter get quite hot in the pan, add half of the batter, place half of the currants on top, and sprinkle with crushed rusks before flipping.
4. After baking both sides, sprinkle with sugar on the platter and bake the second pancake similarly.

Modernized from a treasured 19th-century German cookbook.