Buttermilk Pancakes with Stewed Plums

Buttermilk Pancakes with Stewed Plums
© Luzia Ellert

Buttermilk Pancakes with Stewed Plums


An airy, fluffy buttermilk pancake topped with spiced stewed plums. This recipe is from top Austrian chef Max Natmessnig.

Max Natmessnig

For the buttermilk pancakes

Ingredients (4 servings)
200 g sour cream
300 ml buttermilk
100 g icing sugar, plus extra to finish
260 g plain flour
8 g baking powder
4 eggs, separated
4 tablespoons sugar
4 tablespoons butter, plus extra for frying


  • In a mixing bowl, use an electric hand mixer to combine the sour cream, buttermilk, icing sugar, flour and baking powder until smooth. 
  • Stir in the egg yolks. In a separate mixing bowl, whisk the egg whites until they form firm peaks, then carefully fold into the pancake mixture.
  • Preheat the oven to 170°C.
  • Melt the butter for frying in a large ovenproof frying pan. When hot, pour the pancake mixture into the pan. Cook for a few minutes over a low heat. 
  • Transfer the pan to the oven and cook until the batter is risen and golden. 
  • Heat the grill to medium.
  • Melt together the butter and sugar in a small pan, and pour over the pancake. Grill until the top is caramelised.

For the stewed plums

Ingredients (4 servings)
100 g sugar
100 ml red wine
1 stick cinnamon
1 dash(es) vanilla extract
1 star anise
500 g plums, halved and pitted


  • Cook the sugar in a large saucepan until melted and turning a caramel colour. Carefully pour in the red wine and stir. Add the cinnamon, vanilla and star anise, add 3–4 plums and cook, stirring, until the plums have broken down. 
  • Add the remaining plums and simmer briefly. Allow to cool and remove the spices.
  • Serve the pancake, dusted with icing sugar, with the stewed plums on the side.


Fresh or preserved blueberries and cranberries would also taste excellent with this pancake.

Max Natmessnig

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