Buckwheat pancakes with plum compote

Name: Buckwheat pancakes with plum compote
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 TABLESPOON Oatmeal; 150 g Plums; 150 ml red currant juice © no longer on sale; 7-10 Tbsp !!©; 1 TABLESPOON Lemon juice; 7-10 Tbsp Cinnamon; 1 TEASPOON Sugar; 1 Anisstern; 1 TEASPOON Cornstarch; 1 Egg; 80 g Buckwheat wholemeal flour; 1/8 l Mineral water; 1 knife tip Baking Powder; 1/2 TEASPOON Oil; 7-10 Tbsp Mint

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 TABLESPOON Oatmeal
150 g Plums
150 ml red currant juice © no longer on sale
7-10 Tbsp !!©
1 TABLESPOON Lemon juice
7-10 Tbsp Cinnamon
1 TEASPOON Sugar
1 Anisstern
1 TEASPOON Cornstarch
1 Egg
80 g Buckwheat wholemeal flour
1/8 l Mineral water
1 knife tip Baking Powder
1/2 TEASPOON Oil
7-10 Tbsp Mint

Directions

1
Roast the oat flakes in a pan without fat until golden brown. Wash, halve and stone the plums. Bring juice and plums to the boil briefly. Season with lemon juice, cinnamon, sugar and aniseed.
2
Stir starch and 1 tablespoon of cold water until smooth. Add to the plums while stirring carefully and bring to the boil again. For the pancakes, mix egg, flour, mineral water and baking powder. Fry 2 small pancakes in a pan spread with oil, turning them golden brown.
3
Fill with the compote and sprinkle with oat flakes. Serve garnished with mint.