#letty

You´ll need 3 eggs, seperated; 80g/ two thirds of a cup of flour; 190 ml milk (about half a cup plus a quarter cup); vanilla; a pinch or two of lemon zest; 2 tablespoons browned, liquid butter; a heaped tablespoon of sugar, pinch of salt; butter and sugar for baking)

Whip the eggwhites until stiff, add the sugar and salt while doing so. Then mix the milk and flour (a simple whisk will do), followed by the yolks, vanilla, lemon zest and the butter, which should ideally not be super hot at this point. Lastly, fold in the eggwhites.

Melt some butter in a large pan, set the heat to medium at most, depending on your stove. You want the batter about a cm/half an inch high, and you want it to cook slowly enough that the inside has a chance to set before the outside gets to brown.

Once the underside is cooked and browned, you have several options: if the pan is oven-safe you can finish cooking in the oven at 200C/400F. Or you can simply flip it - this is the point where most recipes give you elaborate instructions how to flip it in one piece, but since you´re going to rip the entire thing apart in about five minutes, I never bother. I just cut it in quarters with a spatula and flip the quarters over. If raw batter gets on the already cooked side, it doesn´t matter, since it will cook later on.

Once the pancake is baked from both sides, rip it into bite-sized pieces with two spatulas, cooking spoon or similar. Add more butter and another tablespoon or two of sugar, turn the heat up a bit, and let everything caramelize. Serve dusted with icing sugar and either plum compote or applesauce.

(The plum compote probably doesn´t work well with the regular, round eating plums, we use a different variety for it that keeps its shape better when cooked. But it´s basically quartered plums cooked in a bit of red wine or red fruit juice - sour cherry works great - with sugar, pieces of lemon peel and a stick of cinnamon and some whole cloves until the fruit is soft).

This sounds SO good and I am so excited to try it :3