Blueberry pancake

Ingredients for 4 servings:

• 250 g flour
• 375 ml milk
• 8 eggs
• 2 tbsp powdered sugar
• 100 g clarified butter
• 400 g blueberries
• 4 tbsp powdered sugar, for sprinkling
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Separate the eggs. Whisk the flour, egg yolks, milk, powdered sugar, and salt into a smooth batter and let it rest for 20 minutes. Beat the egg whites until stiff. Lightly fold the beaten egg whites into the batter. Fry the Schmarrn in 3-4 batches in a large pan. To do this, heat a little clarified butter in a pan, pour in a portion of the batter, sprinkle with blueberries, and let it cook. Then turn it over and cook the other side. Tear it into small pieces with two forks, add a little clarified butter, and cook quickly, turning constantly. The pieces should remain tender and not dry out. Arrange on a platter or plate, sprinkle with powdered sugar, and serve immediately.