Pancakes with Peach-Aronia Compote and Soy Ice Cream

For the pancakes with peach-aronia compote, first prepare the pancake batter. For the pancake batter, mix flour, egg, milk, vanilla sugar and 1 pinch of salt until smooth.

Then let it swell for about 10 minutes to thicken a bit. Caramelize the sugar in a saucepan until golden brown.

Deglaze with 250 ml orange juice and simmer until the sugar has dissolved. In the meantime, remove the peel from the peaches, quarter them, remove the seeds and cut them into wedges or small pieces.

Add the peaches and chokeberries to the orange juice and simmer for 3-4 minutes. Mix the cornstarch with 3 tablespoons of orange juice until smooth and stir carefully into the compote.

Simmer briefly, then add Aronia liqueur or Cointreau and let cool a bit. Preheat the oven to about 50 degrees.

For the pancakes, heat the butter in batches in a shallow, coated pan. Fry thin pancakes from the dough one after the other.

Place the finished pancakes in a preheated oven until warm.

To serve, spread the lukewarm peach-aronia compote on the pancakes, carefully form into a roll and serve with the soy ice cream.

Dust the pancakes with peach-aronia compote with powdered sugar and garnish with fresh mint.

Preparation Tip:

The pancakes with peach-aronia compote can also be served with any other ice cream.

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