John Myers
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Sweet and Airy Pancakes with Tipsy Plum Compote
The perfect sweet and airy pancakes with tipsy plum compote recipe with a picture and simple step-by-step instructions.
For the junk
- 250 g Curd
- 30 g Cornstarch
- 20 g Sugar
- 5 g Vanilla sugar
- Butter
- 3 Pc. Eggs
For the compote
- 8 Pc. Fresh plum
- 4 tbsp Sugar brown
- 1 shot Water
- 1 shot Wormwood
- Cinnamon
- Clove
- Vanilla sugar
- The specified amount is sufficient for 4 people as a dessert or for 2 people as a sweet main course
preparation
- Separate the eggs, core and quarter the plums, butter an ovenproof dish.
The rubbish
- Mix the yolks, 15 grams of sugar, corn starch and vanilla sugar and beat until airy.
- Then gradually stir in the curd. Chill the mixture for 10 minutes.
- Beat the remaining sugar and egg white until stiff and fold in loosely.
- Spread the whole thing out in the buttered tin and bake at around 200-220 degrees hot air for 20 minutes.
The compote
- Caramelize the sugar, deglaze with a dash of wormwood.
- Add the plums and possibly a shot of water and let the whole thing boil for about 30 minutes.
- If you like, season with cinnamon, clove and vanilla sugar.
tip
- The compote is also suitable for children, as the alcohol boils away in the vermouth and only the taste remains.
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