Cream pancakes

Ingredients for 4 servings:

• 2 tbsp cranberries, dried
• 60 ml rum
• 250 ml sour cream
• 4 eggs, separated
• 4 tbsp powdered sugar
• 100 g flour, non-stick
• ½ tsp baking powder
• 1 pinch of salt
• 2 tbsp butter
• 3 tbsp almond flakes
• 2 tbsp sugar

Instructions

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

Soak the cranberries in the rum and let it sit for 30 minutes. Preheat the oven to 180°C. Combine the sour cream with the egg yolk, sugar, flour, and baking powder to form a smooth batter. Beat the egg whites until stiff peaks form and fold into the batter. Melt the butter in a pan, sprinkle in the flaked almonds, pour in the batter, scatter the cranberries over the batter, sprinkle with sugar, and bake the Schmarren mixture on the bottom for 1-2 minutes. Then bake in the oven for about 15-20 minutes. Cut the Schmarren into large pieces and sprinkle with powdered sugar. Serve with plum compote, elderberry compote, or apple sauce.