Cinnamon Pancakes

Preparation:

Preparation: Rinse the raisins, transfer them to a cup and drizzle with the rum. Heat the milk and as soon as it boils, add the sugar, mix and add the rice, then cook for 15 minutes, stirring occasionally, until the milk has been absorbed and the rice is dry. Turn off and add the grated rind of half a lemon, the sifted flour and baking powder, mix and incorporate the eggs and raisins with the rum. In a saucepan, heat plenty of peanut oil. As soon as it is hot, cook the rice mixture by the spoonful. Adjust the temperature so the pancakes don't get too dark. As soon as they turn golden on one side, turn them over and finish cooking. When they are cooked, drain them and place them on absorbent paper, sprinkle with ground cinnamon and icing sugar. Accompany with the strawberry sauce made as follows: put the jam (or rather the jam) in a pan with 2 spoonfuls of water and 2 of orange liqueur, heat the sauce and put it in cups so that each person can serve themselves as desired.