BUT­TER­MILK PAN­CAKES WITH GLAZED PLUMS

Australian House & Garden - - Entertainment -

Prep: 30 mins. Cook­ing: 30 mins. Serves 6.

2 tbsp veg­etable oil 20g but­ter

Glazed plums

6 large plums

⅔ cup (150g) caster sugar

Juice and finely grated zest of 1 or­ange 2 tbsp Grand Marnier

Ic­ing sugar, for dust­ing (op­tional) Vanilla bean ice-cream or crème fraîche,

to serve (op­tional)

But­ter­milk pan­cakes

1 cup (150g) self-rais­ing flour 50g ic­ing sugar, sifted

1 tbsp finely grated or­ange zest 2 eggs, sep­a­rated

1¼ cups (310ml) but­ter­milk

1 To make but­ter­milk pan­cakes, com­bine flour, ic­ing sugar and or­ange zest in a bowl. Place egg yolks and but­ter­milk in a jug and whisk lightly to com­bine, then add to flour mix­ture, whisk­ing to com­bine. In a sep­a­rate bowl, whisk egg­whites to soft peaks, then fold through flour mix­ture and set aside.

2 Halve plums, re­move seed, then cut each half into 3 wedges. Place ½ cup sugar, or­ange juice and Grand Marnier in a large fry­pan over medium-high heat; stir un­til sugar dis­solves. Bring to the boil and cook for 1-2mins or un­til syrupy, add plums and cook for 1-2mins on each side or un­til plums are glazed and just soft. Re­move plums from pan and re­serve. Re­move pan from heat and set aside, re­serv­ing juices.

3 Place half the veg­etable oil and half the but­ter in a sep­a­rate fry­pan over medium heat. Add ¼-cup­fuls of pan­cake mix­ture and cook in batches for 2-3mins on each side or un­til golden. Re­peat with re­main­ing oil, but­ter and mix­ture.

4 Com­bine re­main­ing sugar and or­ange zest in a small bowl. Serve pan­cakes with glazed plums, driz­zle with re­served pan juices, scat­ter with or­ange sugar and dust with ic­ing sugar. Serve with ice-cream or crème fraîche if de­sired.

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