Red velvet pancakes with poached plums

Recipe by Jacques Erasmus

Red velvet pancakes with poached plums

Serves: 6

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.

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