Whip the cream until stiff while drizzling in the vanilla sugar. Now carefully fold in the egg liqueur. Pour the mixture into 4 bowls or cups and place them in the freezer for 2 to 3 hours.
Before serving, loosen the edge with a sharp knife, then carefully heat the outside of the bowl under hot water so that the pancake can easily be turned onto a plate. You can now serve mixed fruit or red fruit jelly with it. I always put the fruit or grits around the pancake, it looks nice.
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