🍰 Cherry Cinnamon Pancake with Vanilla Ice Cream

Name: Cherry Cinnamon Pancake with Vanilla Ice Cream
Total time: 30 min
Yield: 4 servings
Ingredients: sour cherries in a jar 400 g; eggs 4 pcs; sugar 80 g; cinnamon 0.5 tsp; salt pinch; wheat flour, Type 405 250 g; milk 300 ml; butter 2 tbsp; vanilla ice cream 8 tbsp; powdered sugar 2 tbsp

437 kcal · 30 min · 4 servings

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Ingredients

sour cherries in a jar 400 g
eggs 4 pcs
sugar 80 g
cinnamon 0.5 tsp
salt pinch
wheat flour, Type 405 250 g
milk 300 ml
butter 2 tbsp
vanilla ice cream 8 tbsp
powdered sugar 2 tbsp

Instructions

1. Preheat the oven to 80 degrees Celsius using top and bottom heat.
2. Drain the cherries in a colander.
3. Separate the eggs so you have the yolks and whites apart.
4. Beat the egg whites in a bowl with a hand mixer until stiff.
5. Mix the egg yolks in a separate bowl with sugar, cinnamon, and salt until creamy.
6. Stir in the flour and milk alternately into the yolk mixture until the batter is smooth and lump-free.
7. Gently fold the beaten egg whites into the batter.
8. Heat one tablespoon of butter in a frying pan over medium heat.
9. Pour half of the batter into the pan.
10. Distribute the cherries evenly over the batter.
11. Cook the pancake for about 2 to 3 minutes until the underside is golden brown.
12. Flip the pancake and cook for another 3 minutes.
13. Tear the finished pancake into pieces using two forks.
14. Keep the pancake pieces warm in the oven.
15. Prepare the remaining batter in the same way.
16. Dust the finished pancake pieces with powdered sugar.
17. Serve the pancake pieces with a scoop of vanilla ice cream.

Nutrition per serving

kcal: 437
Protein: 11 g · Fett/Fat: 18 g · Carbs: 58 g