My name is Catrin Neumayer, I'm 30 years old and I'm from Lungau in Salzburg — but I'm better known as cookingCatrin.
I work as a food blogger, food stylist and editor for magazines and online publications, national and international companies, and of course I'm also editor-in-chief of this, my own culinary blogazine.
Ingredients
Serves 4
• 6 eggs
• 220 g flour
• 2 sachets vanilla sugar (8 g)
• 1 sachet baking powder (15 g)
• 250 ml milk
• A good splash of mineral water
• 4 caps of rum
• Butter (for the pan)
• Wiener Zucker icing sugar (to garnish)
• 200 g blueberries
• 150 g raspberries
Preparation
Whisk the eggs together with the flour, milk, baking powder and vanilla sugar. Stir in a splash of mineral water and the rum. In a large pan, heat the butter, then pour in the mixture. Add one-third of the berries, then cook on a medium heat, stirring gently. Leave to rise and tear into pieces using a spatula.
You could also use other fruits or seasonal berries such as redcurrants if you prefer.
The local gastronomy
I'm a passionate amateur chef, so cooking and baking are a kind of "kitchen yoga" for me. I want to take you, my readers, on a culinary journey, discovering local and international flavors. In particular, Austrian cuisine with its different regional variations and countless traditional recipes needs to be passed on to future generations. I love creating modern versions of time-honored recipes and bridging the gap between the traditional and the modern!
