Separate the eggs. Beat egg whites with a pinch of salt until firm.
Beat yolks with yogurt, milk, sugar and lemon zest until foamy.
Sift flour with baking powder. Fold the flour mixture alternately with the beaten egg whites into the yolk-yogurt mixture.
Melt the butter in a pan. Pour in the batter and “bake” for a few minutes. Turn the mixture over and bake until done, using two forks to break it into bite-sized pieces.
Arrange the finished Schmarren on plates, sprinkle with powdered sugar and serve.
Preparation Tip:
Serve with fruit compote of your choice.
Related Recipes:
Sea Buckthorn Yogurt DessertFor the sea buckthorn yogurt dessert, place the sea buckthorn branches (without leaves!) in the freezer. The...
Salzburg Dumplings À La SacherFor the Salzburger Nockerl, bring the milk to the boil with the sliced vanilla pod and a little lemon juice...
Lime Cream PieFor the lime cream cake, first separate the eggs and beat the egg whites to snow. Beat yolks, powdered sugar...
Salzburg DumplingSeparate the eggs. Put 3 egg yolks separately in a small bowl. 2 egg yolks are no longer needed. Beat egg...
Poppy Seed Nut Slice with Spiced ApplesFor the poppy seed nut slice with spiced apples, first preheat oven to 170 °C and line a baking tray (40 x 30...
Strawberry Yogurt DessertFor the strawberry yogurt dessert, melt the butter and crush the butter cookies in a plastic bag until coarse...
Rhubarb and Curd Casserole on Chocolate Sponge CakeSeparate egg yolks from egg whites, whip egg whites until stiff. Peel the lemon peel with a chopper, chop...
Salzburg DumplingsFor the Salzburger Nockerl, in a small saucepan, slowly heat the milk together with the butter and half of the...
Strawberry CakeSeparate eggs and beat yolks with about half of the granulated sugar and vanilla sugar until really foamy. In...
Strawberry Cake with Vanilla CreamFor the strawberry cake with vanilla cream, first prepare the sponge dough. Separate the eggs for the sponge...