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ingredients
Eggs
3, separated
Sour cream
250 ml
Sugar
30 ml
All purpose flour
150 g
Salt
2,5 ml
Butter
30 ml
Cream
250 ml, lightly whipped
Plum jam
90 ml
Cinnamon
To taste, ground
Icing sugar
To taste
Preparation
Mix the egg yolks with the sour cream, sugar, flour and salt and beat well to make a smooth batter.
Beat the egg whites in a clean bowl until they form soft peaks then fold into the batter mixture.
Heat a little butter in a frying pan and drop in spoonfuls of the mixture allowing space for them to spread a little.
Cook for about a minute on each side or until golden brown.
Repeat until the mixture is used up, adding more butter as needed.
Stack the pancakes between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
To serve, layer the pancakes with the whipped cream and plum jam and dust with the cinnamon and icing sugar.
To make a delicious plum jam at home, read the recipe
