Lemon Pancakes with Plum Compote

Ingredients

• 500 g plums
• 1 cinnamon stick
• 1 star anise
• 3 eggs
• 250 g spelt whole‑grain flour
• 400 ml milk (3.5% fat)
• 0.5 organic lemon (juice and zest)
• 0.5 tsp Baking powder
• 1 tbsp Maple Syrup
• Salt
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Wash, halve, and pit the plums. Combine them with 150 ml water and the spices in a saucepan; simmer over medium heat for about 5 minutes. Remove from heat, discard the spices, and let the plum mixture cool to lukewarm.

2. 2.

   Separate the eggs, keeping the whites cold. Beat the yolks with flour, milk, lemon juice and zest, baking powder, and maple syrup; let rest for 15 minutes. Whip the egg whites with a pinch of salt until stiff peaks form, then fold them into the yolk mixture.

3. 3.

   Melt butter in a non‑stick skillet and pour batter to cook pancakes over medium heat. Drain finished pancakes on paper towels. Serve together with the plum compote.