Preheat the oven to 50 °C.
Fold the yeast into the sifted flour, stir with the milk.
Fold in eggs, add salt and sugar, cover everything and let it rest in the oven at 50 °C for half an hour.
Currants, rinse, dry, coarsely chop and steep in rum.
When the dough has risen, fold the drained currants into the dough.
Bake in a frying pan with light butter to small pancakes.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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