The Emperor's Pancake
|For roasted pluhs|
|Italian prune plums||1 Pound, pitted and quartered lengthwise|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Lemon||1⁄2 , zest grated|
|Ground cloves||1 Pinch|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Golden rum/Apple juice / water||2 Tablespoon|
|Eggs||4 Large, separated (At Room Temperature)|
|Granulated sugar||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Unsalted butter||4 Tablespoon (2 Tablespoons Melted, And 2 Tablespoons For Cooking)|
|All-purpose flour||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon (For Serving)|
1 For the "roasted" plums: In a medium saucepan, combine the plums, sugar, lemon juice and zest, cinnamon, and cloves .
2 Cover and bring to a simmer over medium heat.
3 Cook, stirring occasionally, until the plums are tender and juicy, but still hold their shape, for about 10 minutes.
4 Remove from the heat and keep warm.
5 For the batter: In a small saucepan, bring the raisins and rum to a simmer (or, combine the raisins and rum in a small microwave-safe bowl, and microwave on high for 30 seconds).
6 Set aside until ready to cook the pancakes.
7 Drain off the rum before using.
8 In a medium bowl, using a handheld electric mixer at high speed or a whisk, beat the yolks and sugar until very thick and light in color.
9 Beat in the milk and the 2 tablespoons of melted butter, then the flour and salt. Do not overbeat.
10 In a medium bowl, using clean beaters, beat the whites on high speed just until soft peaks form.
11 Stir in about one fourth of the whites to lighten the mixture, then fold in the remaining whites.
12 In a 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon of butter until sizzling.
13 Pour half of the batter into the skillet, and sprinkle with half of the raisins.
14 Reduce the heat to medium and cook, uncovered, until the underside is golden brown and the pancake is set around the edges, about 3 minutes.
15 Even though the top batter will be uncooked, using a heatproof pancake turner (a plastic one won't scratch the nonstick skillet), cut the pancake into quarters and flip each quarter over.
16 Don't worry if they fall on each other—just slide them back into the skillet.
17 Using the edge of the spatula, cut the pancake into largish bite-size pieces.
18 Continue cooking, turning the pieces occasionally, until cooked through, for about 3 more minutes.
19 Sift confectioners' sugar over the pancake and serve immediately from the skillet.
20 Use the remaining ingredients to make a second pancake when you've finished the first one.