Pancakes with Fruit Compote
Ingredients
- For the pancakes
- 300 grams Pastry flour
- 80 grams powdered sugar
- 1 packet Vanilla sugar
- 8 eggs
- ¼ l milk
- 80 grams clarified butter
- 1 pinch salt
- For the compote
- 2 sour Apple
- 2 tsps lemon juice
- 1 sm jar Plum
- 1 Cinnamon stick
- lemons (zest)
- 1 cloves
- 1 Tbsp cornstarch
- 2 sprigs fresh mint
- 20 grams powdered sugar (for dusting)
Preparation steps
For the compote: Peel, quarter and core apples, cut into wedges and sprinkle with lemon juice. Drain plums and add juice to a pot. Boil clove, cinnamon stick, vanilla sugar and lemon zest with juice, add apple slices and cook for 5 minutes. Discard clove and cinnamon stick, add plums and cook for another 4 minutes. Dissolve cornstarch with a little water, add cornstarch to compote, bring to a boil and allow to cool.
Mix flour, salt, powdered sugar, vanilla sugar, egg yolk and milk with hand mixer and let rest for 30 minutes. Beat egg whites until very stiff and fold into batter. Put some butter in a pan and bake batter to form four thick pancakes. Use two spatulas tear to pancakes into pieces after cooking and keep warm.
Separate mint leaves from stalks, rinse mint leaves and shake dry, cut half mint leaves into strips and mix with compote.
Place pancakes on plates and serve with compote. Garnish with remaining mint leaves and dust with icing sugar.
