Berry Pancake with Vanilla Sauce

Preparation (about 25 min):

Rinse strawberries, pluck off greens, cut in half. Rinse raspberries and blueberries, drain well. For the vanilla sauce, mix the yogurt with a little bit of whipped cream. Coarsely chop the pistachios and whip the egg whites with a little sugar until stiff. Mix the yolks, milk, flour, honey, vanilla sugar and a pinch of salt to a smooth batter.

Heat clarified butter in a frying pan, pour in the dough not too thickly, add briefly – spread berries evenly on top, cover, briefly color. Turn the Schmarrn to the other side, cover, take color repeatedly, tear into pieces with two shovels.

Arrange everything together in an oval iron pan or possibly in an ovenproof dish, sprinkle with pistachios, drizzle with a little honey, dust with powdered sugar. Serve the berry pancake in the dish.

Serve the vanilla sauce separately.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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