– sourdough starter – sugar – eggs – milk
In a mixing bowl, combine the starter, eggs, sugar, milk, flour, and salt. If you have vanilla extract and cinnamon on hand, add them to the mixture as well. Mix well to get a uniform batter.
Cover with plastic wrap or any airtight wrap. We do not want the film to develop on the surface while the batter ferments. Let it ferment for 4 – 8 hours, or even overnight if your house is very cold.
Heat 1 tablespoon of butter in a skillet and wait for It to sizzle on medium heat. Then pour the batter into a hot pan. Cover with a lid.
Put a handful of raisins in a small cup. Heat up 80 milliliters of rum and pour it over the raisins.
The pancake should start to become golden brown on the bottom. Since the top is still runny, sprinkle rum raisins over the pancake, so they will sink into the batter.