- 220 ml milk
- 3 x egg(s)
- 1 g salt
- 180 g flour
- 50 g powdered sugar
Stir all ingredients together to form a smooth batter. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.
Melt 1 tbsp of butter in a hot pan. Add the dough directly to the hot pan and sprinkle raisins soaked in rum on top. Cook over a medium heat, covered, turning the mixture until the dough is golden brown. Cook the other side and then pull the dough apart using two spoons.
Serve hot with confectioner's sugar and apple sauce.
The dough can be stored in the refrigerator for up to 10 days without collapsing or skin forming.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.