Blackberry pancake

Ingredients for 2 servings:

• 200 g blueberries (blackberries), fresh or frozen, lightly sugared
• 250 ml whole milk
• 6 eggs, separated
• 130 g plain wheat flour
• 2 tbsp, heaped sugar
• 1 shot of rum
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 1 dashes lemon juice
• 15 g butter for frying
• Sugar and powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wonderfully light and fruity!

Beat the egg whites and sugar in a large bowl until stiff. In a second bowl, combine the milk, flour, egg yolks, lemon juice, rum, vanilla sugar, and a pinch of salt until smooth. Then carefully fold the egg whites into the batter. Heat the butter in a large, ovenproof pan and pour in the batter. You can also divide the batter between two smaller pans. Now distribute about 10 teaspoons of blueberries evenly over the batter and let them sink in. First, bake the Schmarrn on the stovetop, then turn it over in the pan and bake in a preheated oven at 180°C until browned (about 6 minutes, best to keep an eye on it!). Remove the pan from the oven. Tear the Schwarzbeerschmarrn into small pieces with two forks, sprinkle with granulated sugar, and caramelize briefly again in the oven. Finally, sprinkle with powdered sugar, garnish with a few blackberries, and serve immediately. Serve the remaining blackberries in a small bowl.