- 220 ml milk
- 3 x egg(s)
- 1 g salt
- 180 g flour
- 50 g powdered sugar
- 1 g baking powder
Mix all of the ingredients together to form a smooth dough. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Melt 1 tbsp. of butter in a hot pan. Pour the dough straight into the hot pan and sprinkle raisins in rum on top. Let the mixture bake over medium heat and turn over when the dough is golden brown. Bake the second side and then tear the dough into pieces using two spoons.
Serve hot with icing sugar and apple sauce.
The dough can be kept in the refrigerator for up to 10 days without collapsing or the formation of a skin.
Double the ingredients for a 1 l 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 iSi Whipper.