Torn Pancake with Wild Berries

Prepare the ingredients. This is what awaits on the plate – a torn pancake with caramelized sugar and wild berries; prepare your ingredients in advance so the work goes smoothly.

Whip the eggs with the sugar. Put the eggs, sugar and vanilla sugar into a bowl and beat on medium speed until light and fluffy.

Prepare the batter. Pour in the milk, add the flour mixed with baking powder and whisk until a smooth, lump-free batter.

Prepare the fruit. Put the wild berries into a small saucepan, add a little sugar and heat gently for a short time until they release their juices.

Fry the batter. In a larger pan heat oil (or preferably butter) over medium heat, pour in the batter and cook for about 3-4 minutes, until the bottom is golden brown.

Tear and caramelize. Then flip the torn pancake, let it set briefly and, using a spatula, tear it into larger pieces. Add a little oil and sugar and caramelize over medium-high heat, stirring occasionally so it browns on all sides.

Serve. Serve the torn pancake with sour cream and the warm fruit, optionally dust with powdered sugar.