Blueberry Pancake

For the blueberry pancake, preheat the oven to 180°C convection oven. Beat the egg whites with sugar until stiff.

Mix the sour cream with milk, yolks, vanilla sugar and salt. Add flour and stir until smooth. Carefully fold in beaten egg whites.

Heat oil in a large pan. Pour in batter, spread evenly and sprinkle blueberries on top. Put into the oven and bake for about 15 minutes. The Schmarrn should be golden brown on top.

Sprinkle with powdered sugar and grill briefly under supervision until the sugar has melted (about 3 minutes). Serve the blueberry pancake hot and eat with relish.

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