Ingredients
Equipment
Method
Make Compote:
- Combine plums, sugar, water, and cinnamon in a small saucepan. Simmer for 12 to 15 minutes until tender but still chunky. Set aside.
Mix Batter:
- Whisk the egg yolks, milk, flour, 1 tablespoon sugar, vanilla, and salt until smooth.
- Beat the egg whites with the remaining 2 tablespoons sugar to soft peaks, then fold them gently into the batter.
Cook and Tear:
- Melt 2 tablespoons butter in an oven-safe skillet over medium heat. Add the batter and cook for 4 minutes. Broil for 2 to 3 minutes until the top is set and lightly browned.
- Return the skillet to low heat. Tear the pancake into irregular bite-size pieces with two spatulas, add the remaining butter, and turn for 3 minutes until varied golden edges form. Dust with powdered sugar and serve with compote.
Nutrition
Notes
- Fold the egg whites gently to preserve the pancake's light texture.
- Tear rather than cut the pancake so the pieces remain irregular and tender.