Creamy pancake

Ingredients for 4 servings:

• 8 eggs
• 100 g powdered sugar (icing sugar)
• 200 g flour
• 1 cup sour cream or sour cream
• 1 packet of vanilla sugar
• some lemon zest from an untreated lemon
• Clarified butter or butter or oil for frying
• n. B. Pear(s) from the can or fruit n. B.
• Powdered sugar for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with sour cream or sour cream

Separate the eggs and beat the egg whites until stiff peaks form. Add the powdered sugar, vanilla sugar, and lemon zest to the egg yolks and beat until fluffy. The consistency should be relatively firm, like a sponge cake. Stir the sour cream into the mixture, then fold in the egg whites and finally the flour. Pour the finished mixture into a preheated pan with clarified butter or butter. The mixture should not be more than about 2-3 cm thick, and the pan should not be too hot. A mixture for four people is best divided into two pans. Let the batter bake slowly, constantly keeping your nose over the pan to check it doesn’t burn. The batter will be about halfway cooked when the underside is already browned. Then turn the mixture over and pierce the already firm mixture. Don’t overbake the Schmarrn, so it doesn’t become too dry. When the mixture has completely set, you can turn off the heat and, depending on the thickness of the pan, remove it from the heat. Sprinkle with powdered sugar, if desired. Tips: The dough is already quite sweet, so you can definitely use less powdered sugar in the basic recipe and then add more sugar later. This also depends largely on the fruit or compote you serve with it. We often serve it with canned pears. Some people pour pear juice over the Schmarrn, others prefer it without.