Almond pancakes with amaretto plums

light

1.

Wash, halve and stone the plums. Bring the apple juice, 3 tablespoons of sugar and vanilla pod to the boil. Add the plums and simmer for approx. 5 minutes. Pour in the liqueur. Mix the sauce powder with 2 tablespoons of water until smooth, bind the plums with it, simmer for another 1 minute.

2.

Pour into a bowl and allow to cool. Separate the eggs , 2 tablespoons of sugar, milk and salt until creamy. Gradually stir in the flour and almonds. Beat the egg white until stiff and fold in carefully.

3.

Heat 1 tablespoon of clarified butter in 2 pans (each 24 cm in diameter). Sprinkle in the almond flakes. Pour 1/2 of the batter into each pan and fry one side until golden brown over low to medium heat, turn.

4.

Use 2 forks to cut into large pieces and fry until golden brown. Dust the Kaiserschmarrn with powdered sugar and serve on plates with compote. Decorate with lemon balm.