Lemon Pancakes with Plum Compote
Protein from milk and eggs as well as fiber from fruit and whole wheat flour make these pancakes incredibely filling.
Be careful not to let the butter get too hot - the fat burns at very high temperatures.
- For pancakes
- 3 eggs
- 9 ounces Pastry flour
- 13 ounces milk
- ½ juice and zest lemon
- ½ teaspoon Baking powder
- 1 tablespoon Maple syrup
For the compote, rinse the plums, halve, and remove the pits. Combine the plums, sugar, and spices in a saucepan and bring to a Boil. Deglaze with the wine and simmer for about 5 minutes over medium heat. Remove from heat and let cool to room temperature.
Preheat the oven to 175°F.
For the pancakes, separate the eggs. Mix the egg yolks with the flour, baking powder, maple syrup, milk, lemon juice and zest, and let it rest for about 15 minutes. Whip the egg whites with a pinch of salt until stiff and fold into the batter. Melt a little butter in a hot pan. Cook small pancakes in batches until golden on both sides. Keep pancakes warm in the oven.
To serve, dust pancakes with powdered sugar and serve on a plate with the plum sauce on the side.