BUTTERMILK PANCAKES WITH GLAZED PLUMS
Prep: 30 mins. Cooking: 30 mins. Serves 6.
2 tbsp vegetable oil 20g butter
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)
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.