Buckwheat buttermilk pancakes with maple-soaked plums and cherries
This recipe sees piles of buttermilk pancakes topped with juicy tinned plums and cherries and slathered with vanilla-laced maple syrup. Serve with chocolate whipped cream for a dreamy breakfast or brunch. Photography by Jani Shepherd/Gatherum Collectif
- 1 hr preparation
- 30 mins cooking
- 24 hrs marinating
- Serves 4
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Ingredients
- 1 cup maple syrup, plus extra to serve
- 1/2 teaspoon vanilla paste
- 850 gram can Black Doris plums, drained, stones removed
- 1 cup drained, pitted, tinned cherries
- 3 cup flour
- 1 cup buckwheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cup buttermilk
- 4 free-range eggs
- 1 tablespoon vanilla extract
- butter or cooking spray, for cooking
- 250 millilitre cream whipped with 2 Tbsp drinking chocolate powder and 1 Tbsp bourbon (optional), to serve
Method
- 1Pour maple syrup into a large bowl, add vanilla paste and mix. Add drained plums and cherries, stir to coat, cover and refrigerate overnight.
- 2Remove the bowl from the fridge and set aside until plums and cherries reach room temperature. In a medium bowl, combine the flour, buckwheat flour, baking powder and salt.
- 3Whisk together the buttermilk, eggs and vanilla. Pour into the dry ingredients and mix until just combined – it’s important you don’t overmix the batter. Set aside to rest for 30 minutes.
- 4Heat a non-stick frying pan on medium heat and grease with butter (or cooking spray). Pour about 1/3 cup batter into centre of hot pan and cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for 1-2 minutes or until golden. Repeat with remaining batter, keeping cooked pancakes warm.
- 5Serve pancakes in a stack with the chocolate whipped cream, soaked plums and cherries and lashings of maple syrup.
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