– 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.
Cover with plastic wrap or any airtight wrap. Let it ferment for 4 - 8 hours, or even overnight if your house is very cold.
After the fermentation, we are going to start the cooking process. At the end of fermentation, you should be able to spot tiny bubbles on the surface of the batter.
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.