Pancakes with Rum Plums

A great cake recipe for any occasion:

Set aside 18 plum halves for garnish. Cook the remaining plums with 40 g butter, sugar and cinnamon in a shallow saucepan for 15 minutes, stirring until tender.

Then cool completely.

For the pancakes, in a baking bowl, mix the egg with the flour, 1 pinch of salt and the milk until smooth. Cover the dough and let it rest for 15 minutes.

Whip the whipping cream until stiff and mix with half of the plum mixture and the rum until smooth. In a medium coated frying pan, fry 6 narrow pancakes in turn in 10 g hot butter until golden brown and keep warm.

Place the pancakes on plates, form a little plum compote in the center of each and fold together.

Decorate the pancakes with the remaining compote, the plum halves and the vanilla ice cream and bring to the table dusted with powdered sugar.

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