Name: Buckwheat buttermilk pancakes with maple-soaked plums and cherries
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 1 cup maple syrup, plus extra to serve; 1/2 teaspoon vanilla paste; 850 gram can Black Doris plums, drained, stones removed; 1 cup drained, pitted, tinned cherries; 3 cup flour; 1 cup buckwheat flour; 2 teaspoon baking powder; 1/2 teaspoon salt; 4 cup buttermilk; 4 free-range eggs; 1 tablespoon vanilla extract; butter or cooking spray, for cooking; 250 millilitre cream whipped with 2 Tbsp drinking chocolate powder and 1 Tbsp bourbon (optional), to serve

Buckwheat buttermilk pancakes with maple-soaked plums and cherries

This recipe sees piles of buttermilk pancakes topped with juicy tinned plums and cherries and slathered with vanilla-laced maple syrup. Serve with chocolate whipped cream for a dreamy breakfast or brunch. Photography by Jani Shepherd/Gatherum Collectif

Serves 4

Prep

Cook

30M

Marinate

24H

Total

1H 30M

This recipe was first published in Taste magazine.

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Ingredients

1 cup maple syrup, plus extra to serve

1/2 teaspoon vanilla paste

850 gram can Black Doris plums, drained, stones removed

1 cup drained, pitted, tinned cherries

3 cup flour

1 cup buckwheat flour

2 teaspoon baking powder

1/2 teaspoon salt

4 cup buttermilk

4 free-range eggs

1 tablespoon vanilla extract

butter or cooking spray, for cooking

250 millilitre cream whipped with 2 Tbsp drinking chocolate powder and 1 Tbsp bourbon (optional), to serve

Method

1.Pour maple syrup into a large bowl, add vanilla paste and mix. Add drained plums and cherries, stir to coat, cover and refrigerate overnight.

2.Remove the bowl from the fridge and set aside until plums and cherries reach room temperature. In a medium bowl, combine the flour, buckwheat flour, baking powder and salt.

3.Whisk together the buttermilk, eggs and vanilla. Pour into the dry ingredients and mix until just combined – it’s important you don’t overmix the batter. Set aside to rest for 30 minutes.

4.Heat a non-stick frying pan on medium heat and grease with butter (or cooking spray). Pour about 1/3 cup batter into centre of hot pan and cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for 1-2 minutes or until golden. Repeat with remaining batter, keeping cooked pancakes warm.

5.Serve pancakes in a stack with the chocolate whipped cream, soaked plums and cherries and lashings of maple syrup.

Fiona Hugues