Poppy Seed Pancake with Plum Compote


Rating: 3.75 / 5.00 (8 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

For the poppy seed pancake with plum compote, core the plums and cut into wedges. Boil 100 g with 30 g sugar and juice. Cover and cook over medium heat for 10 minutes.

Puree finely, bring to the boil once more. Mix cornstarch and liqueur, add to juice, boil another time and stir in remaining wedges.

Whip the egg whites and 1 pinch of salt until stiff, add 40 g sugar and continue to whip until the sugar has dissolved. Mix yolks and poppy seed mixture well and stir into the snow. Fold in flour.

Heat 2 tablespoons butter in a coated frying pan. Add poppy seed mixture, bake over low heat for 5-7 minutes until golden brown on the underside.

Divide the pancake into 4 pieces, turn carefully, add 1 tbsp butter and almond slivers and bake for another 5 minutes. Break into pieces with two forks. Sprinkle with powdered sugar and serve the poppy seed pancake with plum compote.

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