Cranberry pancakes
Serves 2 Ingredients:
100 ml milk
60 g coarse flour
25 g sour cream
1 egg
2 egg yolks
2 egg whites
1 pinch of salt
75 g cranberries
20 ml water
40 g sugar
1 sachet vanilla sugar
oil and butter for frying A few flakes of butter
and icing sugar
Preparation:
1. Mix the milk, flour and sour cream into a smooth batter.
2. Stir in the egg yolks and the whole egg. Whisk the egg whites with the salt until stiff and gently fold into the mixture.
3. Preheat the oven to 160 °C top and bottom heat.
4. Wash and sort the cranberries. Only use ripe, undamaged berries.
5. Boil the water, sugar and vanilla sugar into a syrup. Add the cranberries and bring to the boil again.
6. Heat butter and oil in an ovenproof dish. Pour in the batter and scatter the cranberries over the top.
7. Bake until the mixture starts to turn golden yellow. Remove from the oven, sprinkle with flakes of butter and icing sugar, and return to bake until done.
8. Tear the finished pancake into small pieces with two forks and serve with icing sugar.