Pancakes with Plum Compote
There’s something about pancakes that have always appealed to me. As a child, I’d often choose pancakes over waffles or eggs, favoring their fluffy texture and distinct, sweet aroma. The scent of warm sugar and vanilla, mixed with melted butter, is a fragrance I find myself chasing over and over again.
Pancakes with Plum Compote
When I found out that pancakes exist in France, I was a bit surprised. It’s not that I thought the presence of pancakes was limited solely to America, but rather, I didn’t think pancakes would interest the crepe-loving French.
It is true that crepes are more predominant in France, but there are cafes that offer pancakes on their breakfast menus; they’re what inspired this recipe for pancakes with plum compote.
After eating so many crepes during my last trip to France, I welcomed some traditional pancakes one morning on my trip. The pancakes were memorable, almost as memorable as their topping.
The French usually top pancakes with some kind of fruit compote, which is why I chose to pair my pancakes with plum compote here.
A drizzle of maple syrup is not the standard pancake topping like it is in the States. The complexity of flavors you get by substituting a compote for maple syrup is delectable on the palate.
It’s a golden way of incorporating ripe, seasonal fruit, like the gorgeous plums that are still making their presence at farmers markets right now. Plums are wonderfully sweet and tart, and they make for a splendid compote.
This recipe for pancakes with plum compote is one of my favorites. The trick to any fluffy pancake is a good whisk of the eggs and sugar in the batter, as well as a generous amount of [easyazon_link identifier=”B000VK7PG6″ locale=”US” tag=”monpetitfour-20″]baking powder[/easyazon_link].
The result is a light and airy pancake that’ll melt in your mouth. Before serving them, I smear the plum compote on every other pancake, alternating between the compote and crème Chantilly (sweetened whipped cream).
The pancakes are stacked on top of each other, finished with a dusting of [easyazon_link identifier=”B00E0Y8PTA” locale=”US” tag=”monpetitfour-20″]powdered sugar[/easyazon_link] and ground [easyazon_link identifier=”B001PQREKM” locale=”US” tag=”monpetitfour-20″]cinnamon[/easyazon_link], then ready to be devoured in all their majesty.
Pancakes with Plum Compote
Ingredients
- 2 c all-purpose flour
- 1 tsp salt
- 5 tsp baking powder
- 3 tbsp sugar
- 2 eggs
- 1/3 c unsalted butter, melted
- 1/4 tsp vanilla extract
- 1 1/2 c milk
- whipped cream
- plum compote, see recipe below
- powdered sugar to garnish
for the plum compote
- 1 lb . plums, washed, pitted, and cut into quarters
- 1/3 c sugar
- small pinch of ground cinnamon, plus more for sprinkling on top of pancakes
- the juice of half a small lemon
Instructions
- Prepare the plum compote by add the plums, sugar, and 1/2 a cup of water to a large saucepan or pot. Bring this mixture to a boil over medium high heat, then reduce to medium low. Stir occasionally and cook until plums have softened - about 25 minutes.
- Remove the saucepan from the heat and either transfer mixture to a food processor or use an immersion blender to purée mixture. Be very careful as the mixture is hot!
- Move the saucepan back over the heat and add the lemon juice and pinch of cinnamon. Stir to combine and cook over low heat for another 15 minutes or so, until it’s thickened a little bit. Store in an airtight container in the fridge, or in a mason jar at room temperature until ready to use.
- For the pancakes, beat the eggs and sugar together with a whisk in a large bowl. Add the vanilla extract, milk, and melted butter, then whisk to combine.
- Add the baking powder to the wet ingredients and give it a stir. Follow with the flour and salt, whisking until the entire batter is smooth. The consistency of the batter should be thick but flow evenly and slowly off a spoon.
- Butter a large pan before warming over medium heat. Use a 1/4 measuring cup to scoop out the batter and pour it into your heated pan. Flip after approximately 1 minute for the first batch, but then about half the amount of time for the rest of the pancakes. Keep your eye on them and check them for a golden brown color before flipping and later removing.
- Allow the pancakes to come to slightly cool before layering them with the plum compote and whipped cream. If the plum compote was refrigerated, warm it up in the microwave or a saucepan. Garnish the pancakes with powdered sugar and ground cinnamon.
Eeeekk! I love these pancakes Beeta, I need to try them. I just said to my husband on the weekend, we need to make pancake one day for a special weekend treat! I love your gorgeous gif too – so clever!
Thank you, Jess! Pancakes are the perfect weekend treat! Please let me know if you get them a try! XO
If I had to choose, I’d take pancakes over waffles too. Love fluffy soft pancakes. And that plum compote sounds amazing!
Thank you, Shinee! Good to know someone else feels the same way as me! 😀
These sound amazing Beeta, I love pancakes too – but I don’t think I’ve ever tried them in France. I’ve tried A LOT of crepes though!!! Hehehe! I love the addition of a fruit compote too, and plum sounds wonderful. Your recipe looks beautiful as always! <3
Thank you so much, Harriet! Crepes definitely dominate the scene, which I don’t mind because I love them just as much! Thank you for your sweet words <3
WOWZA, Beeta! These pancakes are absolutely beautiful! I LOVE plum compote.. well any compote really, but layered with these fluff-tastic pancakes and crème Chantilly? I swoon! AND drool! I had no idea pancakes were a thing in France! But, it isn’t surprising that they 86 the maple syrup in favor of a more "refined" topping! Thanks for sharing the 411 and these lovely pancakes! These have got to happen this weekend! Pinned! Cheers, lovely lady! xo
Thank you so much, Cheyanne! Isn’t plum compote fantastic? I love the sweetness and tartness you get from ripe plums. And those Frenchies…they’re always putting their own spin on everything! Lots of love XO
This sounds delicious! I have some leftover homemade strawberry jam I made for my most recent blog recipe, and this would be a great way to use it. 🙂
Thank you, Alison! Strawberry jam would be divine with pancakes. I’m going to go check out your recipe right now! 🙂
Woah, Beeta, your photos here are so beautiful! And your pancakes… so fluffy… so perfect-looking! I have to say I’ve never been a pancakes person but I’m coming around 🙂 if I’m out I always pick something savoury, or French toast, provided it has bacon with it.
Thank you, Hannah! I love French toast too, especially when it comes with a side of crispy delicious bacon! 😀
Stunning photos, Beeta, just mouth watering. You’re right, I do think of crepes not pancakes when I think of breakfast in France. I love pancakes, especially when they’re light and fluffy – the texture of yours look perfect. And that compote – I’d gladly eat it straight out of the jar.
Thank you so much, Marissa! It’s funny how we think crepes are eaten for breakfast in France, but the surprising thing was I saw crepes being eaten for lunch and an afternoon snack more than a breakfast meal! Also, eating the compote straight from the jar may or may not have happened in my kitchen…;)
Pancakes were always one of my favorites as a child too! I just started topping my pancakes with fruit compote. So good! Your pancakes look amazing!
Thank you so much, Kelley! Aren’t they amazing with a compote? I love it <3