The Emperor’s Pancakes with Stewed Plums
The Emperor’s Pancake is a large pancake lightened with egg whites. It is prepared, then torn into individual serving pieces using two forks. The pancake pieces are dusted with confectioner’s sugar and served on a platter; the stewed plums are passed separately and eaten with the pancake bits. Many types of plums can be used for the stewed plums which accompany the pancake; other fruit may be cooked into a syrupy confection and used as well.
- Stewed Plums
- Unsalted Butter - 2 tablespoons
- Sugar - 1/2 cup
- Cornstarch - 2 teaspoons
- Plums - 2 pounds, quartered and pitted
- Vanilla - 1/2 teaspoon
- Nutmeg - 1/8 teaspoon
- Milk - 1 cup plus 2 tablespoons
- Flour - 1-1/3 cup
- Eggs - 6, separated
- Vanilla - 1 teaspoon
- Juice of 1/2 lemon
- Sugar - 2/3 cup
- Raisins - 1 cup r
- Soft unsalted butter - 1/4 cup
- Confectioner’s sugar for dusting
To prepare the plums: Melt the butter over medium heat in a large, heavy saucepan and stir in the sugar and cornstarch. Add the plums, turning to coat with the butter-sugar mixture. Let cook until the plums have softened and cooked down, and a sauce has formed, 4 to 5 minutes. Stir in the vanilla and nutmeg. Cook another 2 to 3 minutes to thicken; remove and keep warm.
To make the pancakes: Preheat the oven to 375 F. Blend the milk, flour, egg yolks, vanilla, and lemon juice into a smooth batter in a large bowl. In the large bowl of a mixer, beat the egg whites on medium until foamy. Increase the speed to high and slowly add the sugar as the egg whites increase in volume. Beat to firm peaks. Fold a large spoonful of the egg whites into the batter to lighten, then gently fold in the remaining egg whites in two additions. Fold in the raisins. Heat a large ovenproof saute pan or skillet over medium heat and add a little of the butter. When the butter is melted, tilt the pan to cover the bottom with the butter and add the batter. Set on the hot burner for 30 seconds to set, then put in the oven. Bake 6 to 8 minutes, until cooked through and slightly springy to the touch; it will still be soft and tacky on the top. Remove from the oven and cut into quarters, then turn each quarter over in the pan (the pancake is cut to make it easier to turn). Finish cooking over medium-low heat until set. Turn out the pancake and tear into individual pieces with two forks.
To serve: Lightly dust a platter with confectioner’s sugar. Put the pancake pieces on the platter and dust again with confectioner’s sugar. Put the plums in a serving bowl and pass with the pancake pieces.