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  • Ingredients pancake

    500 g sour cream
    200 g flour
    8 eggs
    2 EL brown sugar
    pulp of a vanilla pod, opt. sugar and vanilla pulp can be replaced by 2 pkg. vanilla sugar
    ½ TL baking powder
    2 EL butter

    Ingredients cinnamon crumbs

    150 g LAND-LEBEN Spelt breadcrumbs
    40 g butter
    ½ TL cinnamon
    2 EL brown sugar

    Ingredients roasted plums

    1 kg plums
    100 g brown sugar
    1 Stk cinnamon bark
    100 ml water
    Lemon juice of one lemon


    Recipe for 4 portions

    Halve and stone the plums. Add to a pan with the remaining ingredients and simmer for approx. 20 minutes over a low heat. Don’t forget to stir it! In the meantime, preheat the oven to 180 degrees (hot air).

    For the sour cream pancakes, mix together all the ingredients apart from the butter. Melt the butter in a frying pan, pour in the batter and cook over a medium heat for 3-4 minutes. Now put the frying pan in the oven and bake the sour cream pancakes for 25-30 minutes.

    In the meantime, melt the butter for the cinnamon breadcrumbs in a frying pan. Add the cinnamon, brown sugar and LAND-LEBEN spelt breadcrumbs and roast until golden brown.

    Sauerrahmschmarrn © Simone Kemptner, www.cookiteays.at

    TIP: You can also add 1-2 dessert spoons of cocoa powder to the sour cream pancakes. They also taste very good with apple or pear compote instead of the roasted plums.

    Recipe as PDF more from Land-Leben

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