Buckwheat Pancakes with Sautéed Plums

• 200 g buckwheat flour
• 1 tsp baking powder
• 2 eggs
• 350 ml milk
• 15 g butter, melted
• A pinch of salt
• 1 tbsp neutral oil, for frying
• 500 g plums
• 15 g butter, for the plums
• 1 tbsp honey
• ½ tsp ground cinnamon
• 1 tsp lemon juice
• 200 g thick yogurt

How to make it

1. 1

   Mix the buckwheat flour, baking powder and salt in a large bowl. In a second bowl, beat the eggs with the milk and melted butter.

2. 2

   Pour the milk mixture into the dry ingredients and whisk until smooth. Let it stand for 5 minutes while you prepare the plums.

3. 3

   Halve the plums, remove the stones and cut the flesh into wedges.

4. 4

   Melt 15 g butter in a frying pan over medium heat. Add the plums, honey, cinnamon and lemon juice. Cook for 6–8 minutes, stirring occasionally, until the plums are warm and soft but still hold their shape. Set aside.

5. 5

   Heat a little oil in a frying pan over medium heat. For each pancake, pour about a small ladleful of batter into the pan and swirl it so the batter spreads out.

6. 6

   Cook the pancake for about 2 minutes, until the top is almost dry and the edges lift away from the pan. Flip and cook the other side for another 1–2 minutes. Repeat with the remaining batter, adding a little oil between pancakes if needed.

7. 7

   Divide the pancakes among four plates. Spoon the warm plums and yogurt on top and serve immediately.