BLUE WINDOW | Food Travels in the Alps | Tiroler Schmarrn (torn sweet pancake)

  • 300 ml cream (or 200 ml milk)
  • 4 eggs, separated
  • 175 g white wheat flour
  • 45 g pine nuts
  • 45 g vanilla sugar
  • 40 g butter
  • Salt, pinch
  • Icing sugar, for garnish

Whisk egg whites into a stiff froth. Beat egg yolks and cream or milk, add flour, sugar and salt, then the pine nuts. Fold in egg whites. Melt butter in a very large frying pan, pour in the mixture, fry over a medium heat until brown. Turn and brown the other side. Break with two forks, add a little more butter and brown thoroughly. Place on serving plates, garnish with icing sugar.