Pancakes with Compote
- For the pancakes
- 300 grams Pastry flour
- 75 grams powdered sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 8 eggs
- 250 milliliters milk
- 80 grams raisins
- 4 centiliters Rum
- clarified butter (for baking)
- powdered sugar (for dusting)
For the plum compote:
Cut the vanilla bean in half lengthwise and scrape out the seeds.
Pour the plums thru a sieve, collect the juice in a saucepan with the vanilla seeds and vanilla bean, add the cinnamon stick, lemon peel, plum brandy and cloves, bring to a boil and let simmer about 15 minutes.
Remove the cinnamon stick, clove and vanilla bean.
Mix the cornstarch with a little cold water until smooth, add to the juice with the plums and bring to the boil while stirring. Remove from heat and let cool.
For the pancakes:
Whisk the flour, salt, powdered sugar, vanilla sugar and egg and let stand 30 minutes.
Soak the raisins in rum.
Stir the batter again thoroughly and make 4 thick pancakes in hot butter. Sprinkle the batter with rum raisins, turn and cook on the other side. Then use two spatulas to tear into pieces, remove and keep warm.
Sprinkle the pancakes with powdered sugar and serve with stewed plums.