Shrove Tuesday celebrated its 66th year this year! Pancake day bring’s back so many memories from primary school (ohh the nostalgia…), waiting in line all lunch time just to get you 1 ‘perfect’ pancake, doused in lemon juice & sugar…or my favourite nutella! Then you grow up and somehow become far more fancy, our many brunches out have taught us that the humble pancake just has so much potential, and in this recipe it has the potential to be healthy aswell.
I have gone for a simple medley of poached plums, as stone fruit is in season and I was able to get my hands on the most gorgeous ripe plums for a total bargain (Note to self: make sure to buy-up big on stone fruit, to make jams + chutney before the season is over!)
Did you know that there are many different varieties of plums, coming from Europe are the yellow and green-skinned variety, also known as gage or mirabelle plums, you may know them from the deliciously sweet and golden French summer pastries. Whereas the varieties commonly grown in Australia belong to the Japanese plums! And that’s just touching on the subject. Thankyou Japan!
I am using a variety of ‘blood plums’ for this recipe; black plum, red plum and amber jewel. All of which are Japanese varieties. These are considered cooking plums (whereas the european green-yellow plums are considered eating plums) so they are perfect for poaching! FYI: plums contain pectin so are perfect for making jam!
200g of ricotta (full fat)
125ml of milk
2 eggs, separated
100g (approx) of rice flour
1 tsp baking powder
1tsp orange zest, finely grated
400g of ripe plums, use a variety of blood plums, halved and seeds removed
4 orange’s, juiced + 1 slice of rind
1/2 cup slivered almonds
2 tbs of maple syrup
pinch of cinnamon
What to do?…
1. Firstly place you lovely plums in a heavy based sauce pan on low heat. Cover with your orange juice, add rind and cinnamon quill then secure with a lid and allow to cook while you prep the hotcakes.
2. Mix the ricotta, milk and egg yolks until well combined. Then stir in the flour, baking powder, salt and orange zest, and gently beat to make a smooth batter. Now beat you egg whites in a separate bowl, do this by hand until you have a light and fluffy white’s mixtures. Then fold this, spoonful at a time, into the ricotta mixture.
3. Heat the oil in a sauce pan and dollop on spoonfuls of the hot cake mixture.
4. Cook the hotcake until lightly golden, then flip and do the same again (approx 3min). Move to a plate and leave near the stove in a warm spot while you cook the rest of the batter.
5. Before serving, wipe the pan down of excess oil or batter, and put back on the heat. Place flaked almonds in the pan and toss until you can smell the almond oils being released. At this stage pour in the maple syrup and a pinch of ground cinnamon, toss this through the almonds and set aside to serve immediately.
Serve hotcakes with a mound of poached plums and maple almonds 🙂