Sour cream pancakes

Preparation of buckwheat cream ice cream

• Dry roast the buckwheat and oat flakes in a pan, add to the milk and leave to infuse overnight in the fridge. Caramelize the sugar in a pan until light brown, pour in the buckwheat milk through a sieve - squeeze out the cereal well; add the remaining sugar, vanilla and lemon zest and bring to the boil.
• Place the egg yolks in a saucepan and pour in the milk, stirring constantly, and heat on the stove until it reaches 82 °C. When the mixture starts to thicken, immediately pour it through a sieve into another container. Cover and leave to mature in the fridge for at least 6 hours and then freeze in an ice cream maker.

Preparation Strawberry sauce

• Wash and clean the fruit, puree with powdered sugar and lemon juice and pass through a fine sieve.

Preparation Strawberries

• Wash the strawberries, remove the green ends and cut into serving-sized pieces. Marinate with the powdered sugar, orange liqueur and lemon juice.

Preparation Schmarren

• Grease 8 cm diameter molds with butter. Preheat the oven to 180 °C
• Mix the sour cream, cream and egg yolk until smooth, stir in the lemon zest, scraped vanilla pulp and flour. Beat the egg whites with a pinch of salt until semi-stiff, add the sugar, then beat until stiff. Carefully fold into the sour cream mixture and fill the buttered molds two centimeters high.
• Bake at 180 °C for 8 minutes. Serve with the marinated strawberries, strawberry sauce and buckwheat cream ice cream.
• Mint leaves and powdered sugar for the finish.