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Ingredients
For the drop pancakes
110g/4oz self-raising flour
1 tsp bicarbonate soda
2 eggs
3 tbsp milk
½ tsp salt
2 tbsp vegetable oil, for frying
For the stewed plums
3 plums, stoned and diced
1 tsp brandy
2 tsp caster sugar
For the vanilla syrup
3 tbsp caster sugar
2 tbsp water
1 vanilla pod, seeds removed
1 tsp brandy
Method
1. For the drop pancakes, place the self-raising flour, bicarbonate soda, eggs,
milk and salt into a mixing bowl, and whisk until well mixed.
2. Heat a crêpe pan, and when hot, add the vegetable oil, swirl around the pan,
then drain off any excess, to use later.
3. Spoon three ladlefuls of batter mix onto the crêpe pan and cook for 1-3
minutes on each side, or until golden.
4. Place the cooked drop pancakes onto a serving plate, stacked up into a tower.
5. Repeat with the remaining mixture.
6. For the stewed plums, place the plums into a small frying pan with the brandy
and caster sugar, over a moderate heat, and cook for 5-7 minutes, or until the
plums have stewed down and softened.
7. Place the stewed plums around the outside of the pancake stack.
8. To make the vanilla syrup, heat the caster sugar, water, vanilla seeds and
brandy in a small saucepan for 2-3 minutes, over a moderate heat, until
thickened.
9. Pour over the pancakes and the stewed plums, to serve. |
