Recipe by Jacques Erasmus
Red velvet pancakes with poached plums
Ingredients
- 200g (1 cup) sugar
- 500ml (2 cups) water
- 2 cinnamon sticks
- pinch salt
- juice and rind of ½ a lemon
- 6 plums, halved
- 240g (2 cups) cake flour
- 45ml (3 tbsp) cocoa powder
- 10ml (2 tsp) baking powder
- 2,5ml (½ tsp) bicarbonate of soda
- 2,5ml (½ tsp) salt.
- 500ml (2 cups) buttermilk
- 15ml (1 tbsp) white vinegar
- 105g (½ cup) castor sugar
- 2 large eggs
- 10ml (2 tsp) vanilla extract
- 80g melted butter
- 250ml (1 cup) crème fraîche
- 140g (1 cup) crushed raspberries
- seasonal berries, to serve
Instructions
1
Dissolve the sugar in the water and bring to a simmer over medium heat.
2
Add cinnamon, salt, lemond juice and rind.
3
Gently poach the plums in the syrup until soft, about 25 minutes.
4
Combine the cake flour with cocoa powder, baking powder, bicarbonate of soda and salt.
5
Mix together the buttermilk, vinegar, castor sugar, eggs, vanilla extract and melted butter.
6
Combine the wet and dry ingredients and mix well. Lightly butter a non-stick pan and make large or small pancakes.
7
Serve the pancakes warm with the poached plums and crème fraîche marbled with crushed raspberries.
8
Finish with a few more seasonal berries.
