Viennese Cherry Pancakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Mix the sugar and cinnamon in a cup. Sprinkle over the Schmarrn and serve.
- You can also add some cinnamon to the batter.
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