Viennese Cherry Pancakes

Summary

Ingredients

• 400 g sour cherries from the lass, pitted
• 4 egg (s), separated
• 30 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 125 ml sour cream
• 125 g flour
• 120 g butter
• 1 tablespoon sugar
• 0.5 teaspoon ½ cinnamon

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Instructions

1. Drain the cherries. Mix egg yolks with sugar, vanilla sugar, salt and cream in a bowl. Beat egg whites in another bowl until stiff. Let slide onto the mass. Scatter flour on top. Fold in both loosely with a whisk. Fold in the cherries.
2. Heat 60 g butter in a pan. Pour in half of the batter and fry over low heat for 3 minutes until the underside is lightly browned. Turn. Fry the other side for 3 minutes as well. Tear into bite-sized pieces with two forks. Arrange on a preheated plate and cover and keep warm. Bake the rest of the batter in the same way and tear it apart.
3. Mix the sugar and cinnamon in a cup. Sprinkle over the Schmarrn and serve.
4. You can also add some cinnamon to the batter.