Pancakes with plum compote and poppy butter

Name: Pancakes with plum compote and poppy butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Jars (720 ml each) Plums; 75 g Butter; 175 g Flour; 50 g Sugar; 7-10 Tbsp Salt; 3 Eggs (size M); 250 ml + 2-3 tablespoons of milk; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Oil; 150 g Schmand; 1 package Vanillin sugar; 1-2 TABLESPOONS Blue Poppy; 7-10 Tbsp Sugar and cinnamon; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Jars (720 ml each) Plums
75 g Butter
175 g Flour
50 g Sugar
7-10 Tbsp Salt
3 Eggs (size M)
250 ml + 2-3 tablespoons of milk
2 TABLESPOONS Cornstarch
7-10 Tbsp Oil
150 g Schmand
1 package Vanillin sugar
1-2 TABLESPOONS Blue Poppy
7-10 Tbsp Sugar and cinnamon
7-10 Tbsp Icing sugar

Directions

1
Drain the plums in a sieve, collecting the juice. Halve large plum halves. Melt 25 g butter. Mix flour, sugar, salt and eggs. Stir in 250 ml milk. Gradually stir in the butter.
2
Let the dough swell for about 15 minutes. Mix 50 ml prune juice and starch until smooth. Bring 400 ml plum juice to the boil. Add the starch while stirring and let it simmer for about 1 minute. Add the plums and let them cool down.
3
Grease the pan (approx. 24 cm Ø) in portions with a little oil. Put 1/8 of the dough into the pan. Bake one side until golden brown, turn the pancakes over and finish baking. Fry another 7 pancakes from the rest of the dough.
4
Keep pancakes warm. Mix sour cream, 2-3 tablespoons of milk and vanilla sugar. Melt 50 g butter. Add poppy seeds and remove from heat. Arrange pancakes with compote, poppy seed butter and sour cream. Sprinkle Scfhmand with sugar and cinnamon.
5
Dust with icing sugar.