Styrian Pumpkin Pancake

For the dough, separate the eggs. Beat the egg whites with a pinch of salt and the powdered sugar until stiff. Mix the egg yolks and cream and whisk until frothy. Now add the milk, pour the beaten egg whites and the yolk milk into a bowl, mix the two together and gently fold in the sifted flour.

Heat the butter in a coated pan and pour in the Schmarren dough. Sprinkle the chopped pumpkin seeds on top. Then cover the pan. At medium temperature, lightly brown the dough on the bottom side.

Put the (ovenproof) pan into a preheated oven (approx. 180 °C) until the Schmarren rises and sets nicely.

Now turn the dough plate over and brown the underside as well. Tear the baked dough plate into pleasing pieces.

Put some butter and sugar in the center of the pan and caramelize lightly. Toss briefly, arrange on plates and sprinkle with powdered sugar.

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