Buttermilk Pancakes with Stewed Plums

Buttermilk Pancakes with Stewed Plums

© Luzia Ellert

Buttermilk Pancakes with Stewed Plums

Buttermilk Pancakes with Stewed Plums

© Luzia Ellert

For the buttermilk pancakes

Ingredients (Serves 4)

200
g
sour cream
300
ml
buttermilk
100
g
icing sugar, plus extra to finish
260
g
plain flour
8
g
baking powder
4
eggs, separated
4
tablespoon
sugar
4
tablespoon
butter, plus extra for frying

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.

For the stewed plums

Ingredients (Serves 4)

100
g
sugar
100
ml
red wine
1
stick
cinnamon
1
pinch
vanilla extract
1
star anise
500
g
plums, halved and pitted

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.


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