Pancakes from the tray

Ingredients for 4 servings:

• 1 jar sour cherries, 720 ml each
• 4 eggs
• 60 g sugar
• 200 ml milk
• 100 g flour
• 2 tbsp mineral water
• 30 g almond flakes, nB
• 4 scoops of ice cream (vanilla ice cream)
• Fat, for the tray
• Powdered sugar, for sprinkling

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

airy, fluffy pancake from the oven with cherries and vanilla ice cream

Line a baking tray with baking paper and place in the oven. Preheat oven to 200°C (175°C fan-assisted oven). Place eggs in a mixing bowl and beat with a hand mixer until frothy. Gradually add 2 tablespoons of sugar. Beat for about 5 minutes until thick and foamy. Add the milk and stir in. Add flour a tablespoon at a time while stirring. Finally, add the mineral water and stir in briefly. Remove the hot baking tray from the oven and lightly grease the baking paper. Pour the batter onto it and smooth it out. Arrange the cherries on top and bake in the preheated oven for about 12 minutes. Toast the flaked almonds in a dry pan until golden brown. Allow to cool. Remove the pancakes from the tray using the paper and sprinkle with the remaining sugar. Roll them up using the baking paper. Sprinkle with the flaked almonds and a little powdered sugar, then cut into slices. Serve on plates with a scoop of vanilla ice cream on each. Served as a sweet main course for 3 to 4 people.