for 4 people

Stewed plums

500 g	plums, cut into wedges
2 tbsp	water
½ tbsp	sugar
½ tsp	ground cardamom

Batter

200 g	white flour
20 g	blue poppy seeds
¼ tsp	salt
2 tsp	baking powder
2 dl	milk
3	egg yolks
3	egg whites
1 pinch	salt
4 tbsp	sugar

Pancakes

	oil for frying
3 tbsp	flaked almonds, roasted

How it's done

Stewed plums

Place the plums, water, sugar and cardamom in a pan, bring to the boil. Cover and simmer over a low heat for approx. 5 mins.

Batter

Mix the flour, poppy seeds, salt and baking powder in a bowl, create a well in the middle. Combine the milk and egg yolks, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand for approx. 30 mins. Preheat the oven to 60 °C, warm the platter and plates. Using the whisk on a mixer, beat the egg whites and salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites into the batter.

Pancakes

Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour enough batter into the pan to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min., cover and keep warm. Plate up the pancakes, top with the stewed plums, sprinkle with the almonds.

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