Summary

Ingredients

• 2 egg (s)
• 250 g flour
• 2 teaspoons sugar
• 0.5 teaspoon ½ gingerbread spice
• 1 pinch (s) salt
• 300 ml milk
• 2 tablespoon raisins
• 4 teaspoons butter
• 1 glass currants, 200 ml
• 4 scoops ice cream (vanilla)
• 1 teaspoon cocoa powder

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Instructions

1. Separate eggs. Prepare a pancake batter using flour, sugar, gingerbread spice, salt, egg yolk and milk. Beat the egg whites until stiff and fold in with the raisins.
2. Heat the butter in portions in a coated pan, add a small ladle of dough and let it brown over medium heat for approx. 2 minutes, turn and bake again for 1-2 minutes until golden brown.
3. Spread the pancakes on 4 plates, arrange the currants and 1 scoop of vanilla ice cream on each, dust with cocoa powder and serve.