Instructions

• For the Schmarren batter:
• Separate the egg whites and yolks. Beat the egg whites with a pinch of salt and powdered sugar until very stiff. Mix the yolks with the cream and whisk until foamy. Then add the milk. Combine the beaten egg whites and yolk mixture in a bowl, gently fold them together, and carefully incorporate the sifted flour.
• Heat half of the butter in a non-stick pan and pour in half of the batter. Sprinkle one tablespoon of chopped pumpkin seeds on top and evenly dust with a little powdered sugar. Cover the pan.
• Brown the batter over medium heat on the bottom side. The top should rise and set. Flip the pancake and brown the other side as well.
• Tear the cooked pancake into bite-sized pieces and keep warm. Repeat the process with the second half of the batter.
• Serve the pumpkin seed Schmarren very hot, dusted with powdered sugar.
• Tip:
• To reduce calories, substitute the heavy cream with milk.
• Serving suggestion:
• Pairs well with apple compote or plum stew.