Almond pancakes

Ingredients for 4 servings:

• 4 eggs, separated
• 12 tbsp sugar
• 200 ml milk
• 12 tbsp flour
• 1 pinch of salt
• 4 tbsp almonds, ground
• 6 tbsp almonds, chopped or other nuts as desired
• 2 tsp butter, or clarified butter
• powdered sugar, if desired, for sprinkling

Instructions

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

we eat it as a sweet lunch instead of pancakes every now and then

Beat the egg whites until stiff, then add 6 tablespoons of sugar while stirring and beat for a while longer. In a second bowl, mix the egg yolks, the rest of the sugar, milk, flour and salt until well blended. Alternately fold the egg whites and the ground almonds into the batter. Melt butter or clarified butter in an ovenproof pan and pour in the batter, sprinkle with the chopped almonds or nuts. Fry for about 2 minutes over medium heat. Now bake in a preheated oven at 210 degrees Celsius (or 190 degrees Celsius fan-assisted) on the middle rack until the surface begins to set (approx. 5-10 minutes). Remove the pan, divide the batter into pieces and finish frying the Schmarren over medium heat. Sprinkle with powdered sugar before serving if desired. It’s already sweet though, so I only add a touch at most.