Fluffy pancakes with plum jam

Pancake day is just around the corner and we think it’s the perfect time to indulge in some tasty, healthy treats.

We’ve teamed up with The Food Doctor to bring you this delicious fluffy pancake recipe, with a quick and easy plum jam to have on the side.

Serves 2-3 hungry people (makes 5 large pancakes). If you have any leftover plum jam, you can use it for breakfast the next morning.

Prep: 30 minutes

Cook: 45 minutes

FOR THE PLUM JAM:

2/3 cup water

6-8 large ripe plums (10-12 if using a smaller variety like Damsons), chopped roughly

2 tablespoons brown sugar or honey

2 bay leaves

1 star anise, optional

1 4cm long peel of orange zest

FOR THE PANCAKES:

1 cup wholemeal or spelt flour

2 tablespoons baking powder

1⁄2 teaspoon salt

1 tablespoon caster sugar

1 large free-range egg

1 1⁄2 cups whole milk

1⁄2 cup The Food Doctor Raw Power mix toasted lightly in a dry pan

1/3 cup sugar-free peanut butter (crunchy or smooth)

1 tablespoon neutral oil, like sunflower or canola

To serve:

Greek yoghurt

Homemade plum jam

PLUM JAM RECIPE

Start by making your plum jam, which takes slightly longer than the pancakes. If you're short for time, you can make the jam in advance and put it in the fridge ready for pancake day.

Put the water, honey (or sugar), orange peel, star anise and bay leaves into a saucepan and stir it over a medium heat for 5-10 minutes. Allow the mixture to cool, so the aromatics infuse into the syrup.

Preheat your oven to 180°C fan. Tip the plums into a baking dish, and pour the syrup over them. Bake for 15-20 minutes, or until the plums are softened and the skins have begun to split. Remove and place in a bowl until ready to serve.

FLUFFY PANCAKE RECIPE

Start preparing your pancakes about 45 minutes before you want to eat. In a large mixing bowl, mix the flour, baking powder, salt, sugar and most of the Raw Power mix (keep back a tablespoon or so to serve.)

In a separate mixing bowl, combine the egg, whole milk and peanut butter. Whisk together until they’re well combined.

Pour the wet ingredients over the dry ingredients and mix until just combined. Cover and leave to rest in the fridge for at least ten minutes.

Add oil to a non-stick frying pan and let the pan heat up. Once hot - but not smoking - spoon one-fifth of the batter into the pan, so it forms about a 10cm pancake. Fry for about 2-3 minutes until bubbles form around the edges and the pancakes look dry and airy.

Use a thin spatula to gently lift it and flip over to the other side. Cook for another 2 or so minutes, until cooked through and golden-brown.

Repeat with the rest of the batter, keeping your cooked pancakes covered in an oven on its lowest setting. Serve as soon as you’ve finished cooking them, topped with a dollop of Greek yoghurt, a large spoon of your plum jam, and an extra sprinkling of toasted Raw Power mix.

TIP:

You can freeze the pancakes for up to 1 month, wrapped in cling film. Or you can make them up to a day ahead and keep in the fridge, then warm in a low oven for ten minutes.