Arugula and plum pancakes

Ingredients for 4 servings:

• 3 m.-sized eggs
• 750 ml milk
• 400 g flour
• 50 g Parmesan cheese (in one piece)
• 1 pinch of salt
• some fat (for the pan)
• 1 ½ kg plum(s)
• 50 g sugar
• some salt
• some pepper
• 1 bunch arugula
• 30 g pine nuts

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

savory-sweet pancake variation that tastes like more

First, grate the Parmesan cheese and set half aside. Mix the eggs, milk, flour, the remaining Parmesan cheese, and salt into a smooth batter. Cover and refrigerate for 15 minutes. In the meantime, pit the plums and trim the arugula. Roast the pine nuts in a pan without any fat (be careful, they burn quickly!). Set aside. Heat the fat in the same pan. Stir the batter again. If it’s too thick, add a little milk and pour it into the pan. Press the plums into the batter and brown the pancake. Then flip them, preferably using two spatulas to prevent the batter from breaking. Leave them in the pan for a few more minutes until the plums release a pinkish juice. Remove from the pan and add sugar to the pancakes, depending on how ripe they are. Add a little pepper and a little salt. Sprinkle the pine nuts and arugula over the cake, but don’t add the Parmesan yet. This will be served with the topping and can be sprinkled on top as desired.