Semolina Pancake with Quick Strawberry Ice Cream

For the semolina pancake, scrape the vanilla pulp from the pod. Heat the pulp, the butter and the scraped out vanilla pod together and let it steep for about 5 minutes.

Then remove the vanilla pod and add the butter to the vanilla milk, bring everything to the boil and gradually add the semolina. Allow the mixture to boil down until thick, stirring constantly.

Remove from heat and let cool, stirring occasionally. Separate the eggs, whisk the egg whites together with the salt.

Stir the yolks one by one into the semolina mixture and finally gently fold in the beaten egg whites. Preheat the oven to 180 °C.

In the meantime, heat 1 tablespoon of butter in an ovenproof pan and briefly fry the semolina mixture in it. Then place the pancake in the preheated oven and bake for approx. 20 – 25 minutes until golden brown.

For the quick strawberry ice cream, puree the frozen strawberries together with the milk, whipped cream and possibly sugar in a stand mixer.

Remove the baked semolina pancake from the oven, cut into pieces, sprinkle with a little powdered sugar and serve immediately with the strawberry ice cream.

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