Pancakes with Plum-Honeysuckle Sauce

Ingredients

• 400 ml elderflower juice
• 50 g cane sugar
• 1 cinnamon stick
• 2 cloves
• 1 lemon (juice)
• 20 ml plum water
• 1 kg plums
• 75 ml buttermilk
• 1 egg
• 1 tbsp sugar
• 40 g flour
• 0.5 tsp Baking powder
• 2 tbsp butter
• elderberries (for garnish)
• powdered sugar (for dusting)

Instructions

1. 1.

   For the compote, combine elderflower juice, sugar, cinnamon, lemon juice and plum water in a pot; bring to a boil and simmer gently for about 15 minutes until thickened. Wash, halve, pit the plums and add them to the boiling liquid. Remove from heat and let cool.

2. 2.

   Whisk together buttermilk, egg and sugar. Mix flour with baking powder, then fold into the wet mixture to form a thick batter. Cook pancakes in hot butter: pour a tablespoon of batter into the pan and cook about 1 minute until golden brown. Flip and cook for another minute.

3. 3.

   Spread the compote on plates, place the pancakes on top, garnish with elderberries and dust with powdered sugar before serving.