Curd and blueberry pancake

Ingredients for 4 servings:

• 2 eggs
• 2 egg yolks
• 120 g sugar
• 1 vanilla pod(s), pulp
• 140 g quark (cottage cheese)
• 80 g flour
• 4 egg whites
• 2 tbsp milk
• 1 bowl of blueberries
• powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Preheat the oven to 220°C. Beat the eggs and egg yolks until frothy, gradually adding 80g of sugar. Add the vanilla seeds and continue beating until the sugar has dissolved. Add the quark and flour and mix everything in loosely by hand. Beat the egg whites until stiff peaks form and add the remaining sugar. Fold the beaten egg whites and milk into the batter. Carefully fold the blueberries into the batter. Pour the batter into two well-greased, ovenproof pans. Bake briefly on the stovetop, then transfer to the bottom rack of the oven and bake for about 10 minutes more. Tear the Schmarren into pieces with two forks and dust with powdered sugar.