Give your weekend breakies a spruce with these delectable buttermilk pancakes and glazed plums.
Ingredients
- 2 tbsp vegetable oil
- 20 g butter
- GLAZED PLUMS
- 6 large plums
- ²/ ³ cup (150 g) 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 (150 g) self-raising flour
- 50 g icing sugar, sifted
- 1 tbsp finely grated orange zest
- 2 eggs, separated
- 1¼ cups (310 ml) buttermilk
Instructions
- 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 egg whites to soft peaks, then fold through flour mixture and set aside.
- 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 1–2 min or until syrupy, add plums and cook for 1–2 min on each side or until plums are glazed and just soft.
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Granola yoghurt parfaits for breakfast
Featured Image: W&H
