1kg mirabelles
fresh thyme
4 tbsp honey
80g flour
70g buckwheat flour
1 tsp bicarbonate of soda
a pinch of salt
150ml milk
2 tbsp sour cream
30g melted butter
2 eggs
2 soft goat’s cheeses (Bio-Haff Baltes)
2 tbsp poppy seeds
Prep: 30min – Makes 12 pancakes for 4 people – Easy
Halve the mirabelles, destine and put into a saucepan.
Add the honey and thyme with a bit of water and cook until the mirabelles are soft. Set aside.
Mix the flour, buckwheat flour, bicarb of soda and salt in a bowl.
Separate the eggs and add the egg yolk to the flour.
Add the milk, sour cream and melted butter to the creams and whisk into a smooth batter.
Whisk the egg whites until stiff and fold into the flour mix.
Roast the poppy seeds in a dry frying pan until fragrant and set aside.
Melt a knob of butter in a frying pan, add a tablespoon of dough to form a pancake and cook until it starts forming bubbles on its surface. Flip and cook for another minute on that side.
Put 3 pancakes onto a plate, top with Mirabelle compote and a bit of goat’s cheese and poppy seeds.