Cherry curd pancake

Ingredients for 4 servings:

• 1 jar of morello cherries, 360 g drained weight
• 250 g quark (cottage cheese)
• 300 g flour
• 3 tbsp sugar
• 4 eggs
• 250 ml milk
• 150 ml cream
• 1 tbsp rum
• 1 tbsp raisins
• 1 packet of vanilla sugar
• 1 pinch(s) of baking powder
• 1 pinch of salt
• some powdered sugar for sprinkling
• some butter for baking

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Mix the flour, baking powder, and salt in a bowl. Whisk together the curd cheese, milk, sugar, vanilla sugar, cream, rum, and egg yolks and mix with the flour to form a smooth, thick batter. Then stir in the raisins. Beat the egg whites until stiff and lightly stir into the batter. Let the batter stand for about 30 minutes. Drain the cherries. Heat a little butter in a pan and pour in three ladles of the batter. Bake the batter until golden brown, turn it over, scatter a few cherries on top, and bake it again. Tear the finished batter into small pieces with two forks. Then remove from the pan and keep warm. Prepare the remaining batter in the same way. When serving, sprinkle the cherry curd pancake with powdered sugar.