Ingredients: 
110 g flour
30 g sugar
5 g salt
1 packet vanilla sugar
A pinch of cinnamon
A little grated lemon zest
A little grated orange zest
200 ml milk
15 g rum
6 eggs

Preparation:

• Mix all ingredients except the eggs into a smooth batter.
• Carefully whisk the eggs one at a time into the mixture (do not beat or foam – the texture should stay soft and creamy).
• Heat a large pan with a little oil and pour in the batter.
• Cook until the bottom is golden, then flip the pancake, cover with a lid, and finish baking gently.
• Tear the pancake into rustic pieces using two forks.
• Serve on warm plates, dusted with powdered sugar and accompanied by homemade lingonberry jam or any fruit compote you love.