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Viennese Oven Pancakes

1 stick unsalted butter
1 1/4 cups milk
3/4 cup all-purpose flour
1 pinch salt
4 eggs
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 cup golden raisins
vanilla sugar

Preheat oven to 400 deg. In a small pan, melt half the butter,
putting the other half in a skillet in the oven. Whisk milk, flour
and salt together. Separate eggs, and beat yolks into batter. Beat
egg whites with sugar and vanilla until stiff. Add melted butter
to batter, and fold in egg whites. When butter in skillet melts,
swirl it around to cover bottom and sides. Pour batter into skillet,
and sprinkle raisins on top.

Bake pancake until brown on top, about 20 minutes. Remove from oven
and, using two forks, tear it into pieces. Return it to oven for
5 more minutes. You want it to be firm in spots, fluffy in others.
Dust pancake with vanilla sugar.

Note: Make vanilla sugar by placing one split vanilla bean in a 2-
to 3-pound canister of sugar for a month. Seal well.


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