Spelt Pancakes with Porcini Mushrooms and Elderberry Compote

For the elderberry compote: Strip the elderberries off their stems, rinse and place in a saucepan with the sugar and the lemon juice. Bring to a boil, reduce to a simmer and cook over low heat, stirring occasionally, until the berries have broken down, about 10 minutes.

For the spelt pancakes: Separate the eggs. In a mixing bowl, beat the egg whites until stiff peaks form and refrigerate. In a separate bowl, whisk together the yolks, flour,  sugar, salt and milk. Let the batter rest for 15 minutes.

For the mushrooms: Meanwhile, peel the shallots and chop finely. Cut the candied ginger into small cubes. Rinse the basil, shake dry and cut the leaves into thin strips. Wipe the mushrooms clean with paper towels, and slice lengthwise.

Preheat the oven to 100°C (approximately 212°F).

Gently fold the egg whites into the batter. Heat some vegetable oil in a wide pan and spoon several small ladlefuls of batter into the pan without crowding. Cook until golden brown, 4-5 minutes, turning once. Drain on paper towels and keep warm in the oven until all the batter is used.