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I am supposed to eat as much fresh fruit as possible, so here we go with a wonderful way of preparing fresh plums.
The pancakes? Not using refined sugar in the batter helps me feel less guilty than otherwise…….. 🙂
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Bon Appetit ! Life is Good !
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P.S.
Usually I use whipped egg white and a/p flour for my pancakes, but because I had some self rising flour in the cup board, I skipped the extra step of whisking the egg whites separately and used whole eggs. Almost same results 🙂
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Buttermilk Pancakes With Caramelized Black Plums
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Buttermilk Pancakes With Caramelized Black Plums
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Buttermilk Pancakes With Caramelized Black Plums
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- fresh black plums
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- remove pits by cutting along for sides
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- melt a generous amount of butter
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- add plums and honey
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- saute until caramelized and released juices have formed a syrup
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- ahhhh……
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- whisk self rising flour, whole eggs, honey, buttermilk and a drop of vanilla extract into a smooth batter
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- cook pancake in clarified butter
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- flip and cook on other side
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- to serve, sprinkle pancakes with castor sugar, serve with caramelized plums and unsweetened whipped cream
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- Buttermilk Pancakes With Caramelized Black Plums
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- Buttermilk Pancakes With Caramelized Black Plums
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- Buttermilk Pancakes With Caramelized Black Plums
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ChefsOpinion 