John Myers
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Juicy Plums Pancakes with Yoghurt and Cinnamon Cream
The perfect juicy plums pancakes with yoghurt and cinnamon cream recipe with a picture and simple step-by-step instructions.
for the plum pancake
- 250 g Fresh plums
- 3 piece Free range eggs
- 2 tbsp Sugar
- 1 packet Bourbon vanilla sugar
- 1 pinch Salt
- 100 g Flour
- 125 ml Milk
- 2 tbsp Clarified butter for frying
- 1 tbsp Sugar for sprinkling
for garnish
- 30 g Sliced almonds
- Powdered sugar
for the yogurt and cinnamon cream
- 100 g Natural yoghurt
- 1 tbsp Maple syrup
- 0,5 tsp Cinammon
- 100 ml Cream
Preparation of plums and pancakes
- Pit the plums and cut lengthways into 6 pieces. Mix one tablespoon of sugar with half a teaspoon of cinnamon. Sieve the flour, separate the eggs.
- Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the mixer until foamy, pour in crystal sugar and vanilla sugar (own manufacturer). Alternately add flour and milk and stir in so that there are no lumps. Fold the egg whites into the dough until the dough and egg white are completely combined. Let the dough rest for 30 minutes.
- Heat 1 tablespoon of clarified butter in a coated pan (20 cm diameter), fill in half of the dough, pour in the middle and distribute it evenly by turning the pan around. Place half of the plums on top, sprinkle with cinnamon sugar, put the lid on and fry the plum pancakes over a medium heat for about 5 minutes.
- Then turn the lid over and finish frying. Keep warm and prepare the second plum pancake.
Preparation of yoghurt and cinnamon cream
- Mix the natural yoghurt, maple syrup (to taste) and cinnamon together until creamy. Whip the cream until stiff and mix into the cream.
Serving
- Place the plum pancakes on a plate with the plum side up. Dust with powdered sugar and garnish with toasted almond flakes. Serve with yoghurt and cinnamon cream and enjoy.
- Have fun while enjoying! 🙂
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