Steps
- Soak 3 tablespoons of raisins in 3 tablespoons of water for at least 2 hours.
- Separate 3 large eggs. Beat the yolks with ¼ cup of sugar and 1 teaspoon of vanilla extract until pale. Beat in 1⅓ cups of milk, 1 cup plus 2 tablespoons of all-purpose flour, and ⅛ teaspoon of salt.
- Whisk the egg whites to stiff peaks. Fold gently into the batter, leaving a few white streaks.
- Melt two-thirds of 3 tablespoons of unsalted butter in a 12in / 30cm nonstick skillet over medium heat. Pour in the batter, cook for 1-2 minutes, and scatter with the drained raisins.
- Cover and cook for 7-8 minutes, until the underside is lightly browned. Cut into quarters, turn, and cook until the other side is browned and the center set.
- Tear into bite-sized pieces. Add the remaining butter and 1 tablespoon of sugar. Toss until the sugar melts, dust with icing sugar, and serve hot.