Prepare pancake dough from skim milk, soda water, egg, salt and flour and let stand for 20 minutes. Boil the currant juice with spices, add the halved plums and leave to infuse. For the sabayon, combine yolks, yogurt, cinnamon and honey in a whisking bowl and whisk over hot steam until foamy. Heat oil in a coated pan and pour in a ladleful of pancake batter at a time. Bake on both sides until golden brown. Fill the pancakes with the dried plums and arrange on a plate with the sabayon.
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