100ml rum, brandy or schnapps (or apple juice if you prefer)
4 Clarence Court Old Cotswold Legbar eggs, separated
Good pinch salt
25g golden caster sugar
A few gratings of whole nutmeg
The zest of 1 lemon
50g butter, melted
1. Start by adding the sultanas to a small saucepan, pour over the chosen alcohol. Using the simmering plate bring the rum to the boil and leave to soak.
2. Place the egg whites in a large mixing bowl and whisk into soft peaks. In a separate bowl beat the egg yolks, flour, salt, sugar, nutmeg and lemon zest into a batter. Drain the sultanas and stir them in. Fold in the whisked egg whites.
3. Place the butter in the AGA Stainless Steel 30cm non-stick frying pan allow to heat up. Pour in the batter and cook the pancake on the boiling plate for 3-4 minutes. At this point you can either do the traditional method of tearing the pancake into strips and allow to continue cooking, or you can pop in to the roasting oven to bake and set for a further 3-4 minutes, turn it out on to a board and serve whole.
4. Serve in the pan with apple and raspberry compote, fresh berries and a liberal dusting of icing sugar
Conventional cooking: Preheat the oven to 180c/gas mark 4/ 350f – if using the oven method. Cook the pancake on a medium heat.
Courtesy of our friends at Clarence Court Eggs