Buttermilk Pancake with Berry Ragout

For the sauce, mix the pudding powder with 4 tbsp. of the orange juice until smooth. Boil the rest of the orange juice with the sugar, add the pudding mixture and cook the sauce until it thickens while stirring. Add mixed berries and liqueur, gently toss without stirring, remove from stove and set aside.

2. preheat the oven to 200 °C. Separate eggs into yolks and clear. Mix buttermilk with flour, yolks, grated lemon peel and vanilla sugar until smooth. Whip egg whites with sugar and 1 pinch of salt to egg whites and fold into buttermilk mixture.

3. foam butter in a frying pan (with heat-resistant handles), pour in batter and sprinkle with blueberries. Bake Schmarren in oven (middle rack / wire rack) for 6 min. Cut the pancake in half, turn to the other side and bake in the oven for another 5 minutes.

Break up the pancake with two forks, sprinkle with powdered sugar and toss the pieces briefly. Arrange buttermilk pancake with berry ragout on plates and garnish with fresh mint.

Tip: Frozen berries

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