Blueberry Pancake with Currant Sauce

First prepare the currant sauce. For this, boil half of the currant with water and sugar. Mix, strain and bring to the boil again. Add the remaining fruit and let the sauce cool down. Then stir in the liqueur. For the pancake, mix the sour cream with milk, yolks, vanilla sugar and salt. Add flour and stir until smooth. Beat egg whites with sugar until not quite firm and gently stir into the batter. Heat clarified butter in a large frying pan. Pour in batter, spread evenly and sprinkle with blueberries. Place in the preheated oven and bake at 180 °C convection oven for approx. 8 minutes. Sprinkle with powdered sugar and serve in the pan. Serve with the currant sauce as a garnish.

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