Meadow Blossom Mint Pancake with Peach Compote

For the compote, boil peaches briefly in water, rinse, peel off skin. Cut peaches in half, remove pit. Boil 1/2 l water with sugar and lemon juice for 10 minutes. Put the peaches in, boil once and let cool. If necessary, add 1-2 drops of bitter almond oil or a dash of amaretto or peach liqueur.

For the Schmarren, separate the eggs into yolks and clear. Mix egg yolks with vanilla sugar, a small pinch of salt, flour and milk as needed to a thick batter. Beat egg whites with 4 tablespoons granulated sugar until stiff peaks form, gently fold into batter. Heat clarified butter in a large pan, pour in Schmarren dough, fry lightly on the stove.

Coarsely chop the flowers, mix with 1-2 tablespoons of chopped mint leaves, sprinkle everything on the Schmarren. Put the pancake in the oven and bake at 200 degrees until the dough can be turned. Turn the dough, fry a little more, cut into pieces. Glaze with violet or maple syrup. Serve with compote.

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