Styrian Pumpkin Seed Pancake

Separate the egg whites and egg yolks. Whip the egg whites with a pinch of salt and the powdered sugar until very stiff. Mix the yolks and the whipped cream and whip until foamy. Now add the milk, pour the beaten egg whites and the yolk milk into a bowl, mix the two together and gently fold in the sifted flour. In a non-stick pan, heat half the butter and pour in half the pancake batter. Spread a tablespoon of chopped pumpkin seeds on top and sprinkle evenly with a little powdered sugar. Then cover the pan.At medium temperature brown the dough on the bottom side. The top of the dough should be risen and stoked. Now turn the dough over and brown the bottom side as well.Tear the baked dough into pleasing pieces and keep warm. Repeat the process with the second half of the dough. Serve the pumpkin pancake with powdered sugar very hot.

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