Pancakes with coconut milk and maple syrup plums

Ingredients for 4 servings:

• 250 g wholemeal spelt flour
• 3 tsp, leveled baking powder
• 4 tsp, heaped sugar, brown
• 1 pinch of salt
• 4 eggs
• 200 ml coconut milk
• 12 plum(s), red, firm
• 8 tbsp maple syrup
• 4 tbsp lemon juice
• Fat for the pan

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Yielded 12 thick pancakes for me

In a bowl, mix the first 5 ingredients, then slowly add the coconut milk and stir in. Let the batter rest for 15 minutes. Quarter the washed plums, remove the stones, and cut the flesh into very small pieces. Mix the plum pieces with lemon juice and maple syrup in a small saucepan, cover, and let it marinate on the lowest heat, stirring occasionally. The plums should not boil; they should remain firm to the bite. Heat some fat in a pan, use a spoon to add a small amount of the previously stirred batter to the pan, and fry on both sides until light brown. Remove the finished pancakes from the pan and deflate them on a plate lined with a double layer of kitchen paper. Once all the batter is cooked, arrange the pancakes on a plate, add the diced plums, garnish, and serve.