Imperial Pan Cake

1 cup flour
2 eggs
½ cup milk
2 tablespoons sugar
5 tablespoons butter
½ cup raisins
½ cup Pecans, sliced
½ cup powdered sugar

Combine the flour, eggs, milk and sugar. Mix well with a whip. Heat skillet, add 2 tablespoon butter, mix and cook slowly until golden brown on both sides. Cut into bite-sized pieces, add raisins, Pecans, powdered sugar and 3 tablespoon butter. Glaze on low heat for a few minutes. Serve topped with fresh fruit compote (peaches, bananas, blueberries, etc.)