Torn Pancake with Wild Berries
By chef Gulasch
A fluffy torn pancake served with wild berries and a gently sweet flavor. Ideal as a sweet breakfast or dessert.
- 14 min
- total
- Easy
- level
5 min prep · 9 min cook
What you will need
-
Forest Berries 50 g -
Plain Flour 60 g -
Eggs 1 pcs -
Sour Cream 50 g -
Milk 100 ml
-
Sugar 1 tbsp -
Vanilla sugar 0.5 pcs -
Baking powder 0.25 pcs - Icing sugar 0.25 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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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.
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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.
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Prepare the batter. Pour in the milk, add the flour mixed with baking powder and whisk until a smooth, lump-free batter.
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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.
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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.
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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.
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Serve. Serve the torn pancake with sour cream and the warm fruit, optionally dust with powdered sugar.
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