Semolina pancake

Ingredients for 4 servings:

• 80 g flour
• 60 g soft wheat semolina
• 250 g quark
• 150 g sour cream
• 1 pinch of salt
• 3 m.-sized eggs
• 30 g sugar
• 10 g vanilla sugar
• 4 tbsp butter
• 2 tsp lemon juice
• 2 tbsp powdered sugar
• e.g. lemon balm

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Fine dessert for four

First, separate the eggs. Mix the egg yolks with the quark, sour cream, semolina, and vanilla sugar. Let the quark-semolina mixture rest for 30 minutes. Preheat the oven to 200°C. Beat the egg whites with sugar, salt, and lemon juice until thick and creamy. Then add the beaten egg whites to the quark mixture, sift the flour over them, and lightly fold both in. Put 1 tablespoon of butter in a wide frying pan and let it foam. Add half of the mixture. Bake at medium heat for 2 minutes. Place the pan in the oven on the lowest rack and bake the Schmarrn for 5 minutes. Remove the pan, slide the Schmarrn onto a large, flat plate, and use the plate to slide the Schmarrn upside down back into the pan. Cook the Schmarrn on the second side on the stovetop for 1-2 minutes until golden brown, tearing it into pieces using two forks or a spatula. Add another 1 tablespoon of butter and melt it. Sprinkle the Schmarrn with 1 tablespoon of powdered sugar and let it caramelize briefly. Transfer the finished Schmarrn to an ovenproof dish and keep warm in the oven. Repeat with the remaining batter. To serve, divide the Schmarrn among four warmed plates, dust with powdered sugar, and serve immediately. If desired, you can also serve it with apple sauce or applesauce.