Pancakes with honey-glazed pineapple compote
Wash and peel the pineapple, cut it into quarters and cut away the stem. Chop the pulp into 2 cm pieces. Mix the honey with 50 ml of water in a pot and bring to a boil.
Slice the vanilla bean in half lengthwise and remove the seeds; add the vanilla seeds and pineapple to the honey. Let the mixture simmer under low heat for 5 minutes, stirring occasionally.
For the batter, melt the butter, beat the eggs, and mix the flour with the baking powder and 1 pinch of salt. Add the eggs, butter, honey and buttermilk. Stir everything together into a smooth batter and let it sit for 10 minutes.
In a large (26 cm) pan, heat the clarified butter and fry 16 pancakes in small batches, by adding 1 tablespoon of batter for each one and cooking it 2-3 minutes on each side until golden brown.
Keep the finished pancakes warm in an oven at 100°C and serve them with the pineapple compote.