These pancakes have a delicate blend of ginger and spice which balances beautifully with the plums. How do you know when pancakes are ready to flip? Look out for bubbles on the surface of the batter. This recipe can use any fruit that is in season.
Serves: 2–3
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp unsalted butter
- ½ tsp ground cinnamon
- 1 tbsp maple syrup (optional)
- 4 ripe plums, stones removed & sliced into wedges
- 1¼ cup wholemeal self-raising flour
- ½ tsp baking powder
- 2 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp mixed spice
- Pinch salt
- 4 tbsp unrefined coconut sugar
- 1 cup full-fat milk
- 1 egg
- 1 tbsp butter, for cooking
- Serve with plain Greek yoghurt or crème fraiche, if desired.
Method
- To make the glazed plums, melt the butter in a large saucepan over low heat. Add the cinnamon, maple syrup and plums and stir gently to ensure the plums are coated with the glaze. Gently cook for 2–3 mins then remove from the heat and allow to cool.
- In a large mixing bowl, combine the self-raising flour, baking powder, spices, salt and coconut sugar.
- In a separate bowl, combine the milk and egg and whisk gently. Add the wet mixture to the dry mixture gradually and whisk gently until smooth.
- Heat butter in a large non-stick frying pan over medium heat and place a ladle of batter into the pan. Cook the pancake for 1-2 mins each side, flip when bubbles begin to surface.
- Take off the heat and place on a covered plate to keep warm.
- Continue until all batter is used up (should make approximately 6–8 pancakes depending on size).
- Serve immediately in a stack with glazed fruit and extra maple syrup and yoghurt if desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
