Serves: 2-3 hungry people (makes 5 large pancakes), and any leftover plum jam is perfect for breakfast the next day
Prep: 30 minutes
Cook: 45 minutes
For the plum jam:
2/3 cup water
6-8 large ripe plums (10-12 if using a smaller variety like Damsons), chopped roughly
2 tablespoons brown sugar or honey
2 bay leaves
1 star anise, optional
1 4cm long peel of orange zest
For the pancakes:
1 cup wholemeal or spelt flour
1 1/2 teaspoons baking powder
1⁄2 teaspoon salt
1 tablespoon caster sugar
1 large free range egg
1 1⁄2 cups whole milk
1⁄2 cup The Food Doctor Raw Power mix, toasted lightly in a dry pan
1/3 cup sugar-free peanut butter (crunchy or smooth)
1 tablespoon neutral oil, like sunflower or canola
Plum jam, see above
- Start by making your plum jam, which you can make iin advance and keep in the fridge for a week or so, until you need it.
- Put the water, honey or sugar, orange peel, star anise (if using) and bay leaves into a saucepan, stirring on a medium heat for 5-10 minutes. Turn off and allow to cool, so the aromatics infuse into the syrup.
- Preheat your oven to 180°C fan. Tip your plums into a baking dish. Pour the syrup over them and roast for 15-20
minutes or until the plums are softened and the skins have begun to split. Remove and place in a bowl until ready to serve.
- Start preparing your pancakes about 45 minutes before you want to eat. In a large mixing bowl combine the flour, baking powder, salt, sugar and most of the Raw Power mix – keep back a tablespoon or so to serve.
In a separate, medium mixing bowl, combine the egg, whole milk and peanut butter. Whisk together until they’re well combined.
- Pour the wet ingredients over the dry ingredients and mix until just combined. Cover and leave to rest in the fridge for at least ten minutes.
- Add the oil to a non-stick frying pan and let the pan heat up. Once hot – but not smoking – spoon a big ladle, or
roughly one-fifth of the batter, into the pan, so it forms about a 4-inch or 10cm pancake. Fry for about 2-3 minutes
until bubbles form around the edges and the pancakes look dry and airy.
- Use a thin spatula to gently lift it and flip over to the other side. Cook for another 2 or so minutes, until cooked
through and golden-brown.
- Repeat with the rest of the batter, keeping your cooked pancakes covered in an oven on its lowest setting. Serve as soon as you’ve finished cooking them, topped with a dollop of Greek yoghurt, a large spoon of your spicy roasted plum jam, and an extra sprinkling of toasted Raw Power mix.
You can freeze the pancakes for up to 1 month, wrapped in cling film. Or you can make them up to a day ahead and
keep in the fridge, just warming in a low oven for ten minutes.