Recipes / Soufflé Pancakes with Pear and Plum Compote

  • 4 pears skinned and sliced into wedges
  • 3 golden plum skinned and sliced into wedges
  • 1 Raspberry Indulgence teabag
  • 2 cups water
  • 1 cup sugar
  • 1 small cinnamon stick
  • Soufflé Batter
  • 5 medium eggs
  • 3 tablespoon melted butter
  • 1/2 cup cream
  • 1/2 cup milk
  • 1/2 tsp salt
  • 2 tablespoons orange juice
  • 1 tsp orange zest
  • 1 cup flour

Soufflé Pancakes with Pear and Plum Compote

One of our favourite bloggers and Instagram followers is Narny (@mommyinthekitchen) who shares some of her creative and delicious recipes on

She recently posted an image of a dessert that made our mouths water - the perfect Sunday breakfast. We love that she uses our Raspberry Indulgence tea to infuse the compote with a unique and refreshing flavour. Try this simple recipe at home and share your thoughts!

Raspberry Indulgence
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Simmer the compote until all the fruits are tender and the liquid turns into a nice syrup. You can make the compote way ahead or substitute the plums with apples or any fruit of your choice. Pour all the above ingredients except the flour in a blender until well mixed. Pour the flour in and blend until smooth and no lumps appear. Heat 2 (6 inches) cake tins with about 2 tablespoon of melted butter in the oven. Once butter is hot and bubbly, pour equal amounts of batter into the tins and bake for 20 minutes on 190 degrees until soufflé has nicely risen . Serve with compote, dust with icing sugar and whipped cream.