|42 g||fresh yeast|
|375 ml||low-fat milk|
|100 g||clarified butter|
|2 tbsp||confectioner’s sugar|
Soak raisins in cold water. Whisk together fresh yeast with milk and sugar. Add the flour, salt, and eggs. Using a hand mixer, mix all ingredients together until a dough forms. Allow dough to rise in a warm place for approx. 20 min.
Drain the raisins and fold into the dough. Melt some clarified butter in a frying pan, add spoonfuls of dough to form small pancakes. Fry in batches for approx. 2 – 3 min. or until gold brown on each side.
Dust with confectioner's sugar and serve with lingonberry jam.