Sunday, June 7, is the Greater Feast of Sir Carl Kellner (1851 – 1905 e.v.), born September 1, 1851 in Austria. According to the US Grand Lodge website, “The Spiritual Father of Ordo Templi Orientis was Carl Kellner, a wealthy Austrian paper chemist. Kellner was a student of Freemasonry, Rosicrucianism and Eastern mysticism, and traveled extensively in Europe, America and Asia Minor.”
In honor of Kellner’s birthplace, we present this traditional Austrian dessert recipe.
- ¼ cup raisins
- ¼ cup rum
- 1 cup whole milk
- 5 eggs
- ¼ cup white sugar
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- 2 tbs butter
- 1 tbs butter, melted
- ¼ cup confectioners’ sugar, plus more for dusting
- plum preserves for serving
In a small bowl, combine raisins with rum and let soak. After raisins have soaked for 30 minutes, drain them.
In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown.
Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners’ sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized.
Sprinkle with additional confectioners’ sugar and serve with plum preserves.