Spelt and Stone Fruit Pancake
This weekend brunch for two is inspired by the wintertime Riviera flavours of sage, nutmeg, thyme and garlic. Packed with nutrient-rich fruit, they’re a perfect start to a chilly winter morning.
2 people
25 minutes
10 minutes
Ingredients
- 2 tsp Baking Powder
- 15 g Butter
- 1 pinch Cinnamon ground
- 1 - Egg
- 4 tbsp Light Brown Sugar
- 1 tbsp Maple Syrup
- 150 ml Milk
- 1 tbsp Olive Oil light-flavoured
- 4 tbsp SuperValu Cacao & Goji Nut Mix
- 4 - SuperValu Plums ripe, halved and stoned
- 55 g SuperValu Wholemeal Flour
To Serve:
-
2
tbsp
Oh! Naturelle Fruit Sorbet
Method
1. Preheat the oven to 160°C/gas mark 3.
2. Heat the butter and oil in a non-stick ovenproof frying pan over a medium heat until just foaming. Add the halved plums and 1 tablespoon of the sugar to the pan. Cook, turning, for 2 to 3 minutes, until lightly caramelised. Transfer to a plate.
3. Combine the remaining 3 tablespoons of brown sugar with the flour, baking powder and cinnamon in a bowl. Make a well in the centre. Whisk the egg, milk and maple syrup together, then pour the wet ingredients into the flour and mix until just combined.
4. Pour into two individual baking pans and smooth the tops. Press the plums into the batter, then sprinkle with the seed mix.
5. Bake in the oven for 20 minutes. Serve warm with a scoop of Oh! Naturelle fruit sorbet on the side.
Top Tip
This batter can be used to make pancakes topped with the cakes topped with the caramelised fruit.
