Buttermilk Pancakes and Sticky Maple Plums
with Homemade Chocolate Sauce and Granola Sprinkle
Pancakes and Chocolate Sauce with Maple Plums and Granola
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
30
Unsalted Butter
(Contains Milk)
3
Plum
1
Orange
8
Pancakes
(Contains Milk, Egg, Cereals containing gluten)
1
Ground Cinnamon
30
Honey
150
Chocolate Chips
(Contains Soya May contain Milk)
150
Creme Fraiche
(Contains Milk)
30
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C and remove the butter from the fridge. Halve the plums, remove the stone and chop into 2cm segments. Zest and halve the orange. Pop the pancakes on 1 or 2 baking trays in a single layer, or just overlapping. Set aside.
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.
Place one pancake on each plate. Add a tablespoon of chocolate sauce onto each pancake, gently swirl round with the back of the tablespoon to cover. Repeat the process to stack the pancakes (4 per person). Drizzle the remainder of the chocolate sauce on the top of the stack. Spoon the plums and plum syrup on, and around, the pancakes, sprinkle over the granola and finish with a little orange zest and any remaining wedges for garnish. Enjoy!
