Dried Plum Pancakes With Apple Filling

Ingredients

(serves 2-4)

• 45 g dried plums (prunes)
• 125 ml hot rooibos tea
• 100 ml flour
• 50 ml wholewheat flour
• 50 ml oat bran
• 7,5 ml baking powder
• 180 ml buttermilk
• 1 egg
• 15 g honey
• 1,25 ml lime zest
• 2,5 ml vanilla extract
• 30 ml olive oil
• 10 ml melted butter for brushing the pan
• 100 ml apple and plum filling for serving

Method

Apple and plum filling

Cook 250 ml unsweetened apple sauce, 60 g dried, chopped plums, 15 ml honey and 1 ml cinnamon together for about 8 minutes on medium heat. Cool and keep in fridge.

Pancakes

Add the dried plums to the hot rooibos tea and leave to soak for 10 minutes.

Mix the flour, wholewheat flour, oat bran and the baking powder together in a mixing bowl.

Beat the buttermilk, egg, honey, lime zest, vanilla extract and olive oil together.

Add the liquids to the dry ingredients and mix gently until just mixed – do not overmix the batter.

Drain the plums, discard the liquid and gently stir the soaked plums into the batter.

Heat a non-stick frying pan over medium heat, brush with a small amount of melted butter and drop tablespoons of batter into the pan.

Turn the plum cakes when the tops are covered with bubbles and the edges look cooked. Cook the other side until golden brown.

Sandwich the plum cakes together with apple and plum filling in the middle and serve as a delicious lunchbox snack. Or serve stacked with apple and plum filling plus some sliced fresh plums as a delicious breakfast dish.

Recipe: Christine Capendale
Images: Anita Reed/Disney Channel