Buttermilk Pancakes and Sticky Maple Plums

Heat a frying pan on medium heat and add half the butter. Once melted, add the plum slices, cook for 1 minute then add the cinnamon and maple syrup. Squeeze in half the orange juice and pour in the water (see ingredients for amount). Bring to a simmer, then cook until the plums are nice and soft and the liquid is glossy and reduced, 10-12 mins. TIP: Add a splash of water if the liquid has reduced too much.

Meanwhile, fill a small saucepan about 3cm with water and pop on medium high heat. Put the chocolate chips in a heatproof bowl. Pop the bowl above the pan of water (if the bowl touches the water, just pour a little water out - you don’t want it touching!). Cook, stirring occasionally until the chocolate has melted. Set the bowl aside.

Pop the pancakes in the oven to warm through, 3-4 mins. Once the chocolate has melted, discard the water from the saucepan. Add the creme fraiche and the remaining butter to the pan and pop it on medium heat. Stir to combine and melt the remaining butter, until it's just come to the boil, then pour it into the bowl with the chocolate and vigorously whisk to combine. If the sauce is quite thick at this stage, add 1-2 tbsp of hot water and whisk again to loosen it up.

Reheat the plums, if necessary and add a splash of water if the liquid has thickened too much again - you want to be able to drizzle it. Cut any remaining orange into wedges.