Preparation:

• 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.

Preparation:

• 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.

Tip:

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