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.
I can imagine finding pancakes in France was like hitting the lottery, especially if you weren’t expecting them! Hooray! And folding in those egg whites? Genius, Beeta! I’ve not tried that method, but obviously it is superior to my flat cakes… just look at that loft! Now I need to find some plums to make your compote… oh my it sounds scrumptious! (look at your fabulous GIF! love it!)
Thanks, Traci! Actually, there’s no need to separate the yolks and whites…just add them in together! I think the baking powder is the real trick to fluffy pancakes. One time I added the baking powder to the wet ingredients first (rather than mixing it with flour and salt and then adding it), and I got the most fluffy pancakes because of that. I don’t know what the science is behind it, but that’s the order I add the baking powder in ever since, as you will see in the recipe directions. Always works like a charm! XO
I too would have thought that crepes would be king over in France and wouldn’t have expected to find pancakes. But who can resist such light, fluffy pancakes as these! They really look beautiful, Beeta! The plum compote is such a wonderful addition, I never would have thought of it! Love the cinnamon on top, as well. Now I’m starving after reading this post! 🙂
Thank you so much, Sam! Crepes definitely rule in France, but a not-so-big-secret is that the French also love many American foods too, so the pancake exists there! The compote is lovely, I’ve been eating it with my toast too 😀
These pancakes are beautiful, Beeta. Super light and fluffy. I really love the idea of serving the pancakes with compote, I will definitely try that next time I make some.
Thank you so much, Jess! The compote is such a fun and tasty swap for maple syrup! XO
Oh this looks so lovely! So fluffy and the plum compote just looks like the perfect topping. Good idea with the slight dusting of cinnamon too. I can never bypass the sweet option on a breakfast menu, so it is almost always french toast or pancakes over eggs for me!! 🙂
Thank you, Claudia! The sweet option on a breakfast menu always wins me over too! I can’t wait to try your pancakes too with those caramelized bananas…mmmm!!
Vive le pancake! We love pancakes in our nest…we blend the batter with just about anything. Happy feasting!
Yes, vive le pancake!! hehe! Pancakes can be so versatile – it’s awesome. Thank you so much <3
Pancakes make the best weekend breakfast! Love the gif and the plum compote you topped over these! So fluffy and absolutely divine!
Thank you, Kelly! I just love waking up to pancakes on the weekend – it’s the best!
Pancakes over eggs any day I think! These look divine Beeta & I just love that drool worthy gif.
Thank you, Thalia! My sweet tooth and I totally agree! Thanks so much pretty girl <3
OMG, these pancakes!!! I’m going to be so fat because of your blog Beeta! haha! I actually made your crullers the other day and they were so delish. Now you’ve given me a great pancake recipe for breakfast with this wonderful plum compote. There’s a local farm in the next town over from me and I got the most delicious organic plums from them the other day. I’m going to go back and buy some more plums to make this compote. I’m think about making a double batch so how long do you think it will stay fresh in the refrig?
LOL, Karrie! Please! You are beautiful! I’m so glad you enjoyed the crullers! Those are some of my favorite too <3And I’m so envious of your farm-fresh plums. Even though I shop at the farmer’s market, I feel like it’s just all the more authentic and better when you actually go to the farm to pick up your produce. I think compotes/jams are usually best for 3 weeks in the fridge, but I’ve definitely kept and ate from jam that’s been refrigerated much longer and I’m still alive (and it was still tasty), so I think you can enjoy the compote for awhile! 😀