Recipe by Doves Farm
Makes 8 small pancakes
INGREDIENTS
For the rum & raisin pancakes
- 50g raisins
- 2 tbsp dark rum
- 2 eggs
- 50g caster sugar
- 50g Doves Farm Organic White Rye Flour
- 50ml milk
- 25g butter
- 25g icing sugar
- butter, for pan
For the plum sauce
- 200g plums
- 2 tbsp water
- 2 tbsp granulated sugar
METHOD
For the pancakes
- Put the raisins and rum into a dish and leave to soak for at least 30 minutes.
- Separate the eggs, yolks into one bowl and whites into another.
- Add the caster sugar to the yolks and beat until thickened.
- Add the flour and half the milk and beat until smooth.
- Beat in the remaining milk.
- Stir in the soaked raisins.
- Beat the egg whites until stiff.
- Tip the egg white into the mixing bowl and with a spoon, gently cut and fold everything together.
- Rub some butter around the inside of a large frying pan and put it over a medium heat.
- Pour the batter into the hot pan to make 10cm/4” pancakes.
- Cook until the pancakes are set and the base is golden then turn them over and cook the other side.
- Transfer pancakes to a plate and cook any remaining batter.
- To serve, heat the butter in the frying pan. To serve, heat the butter in the frying pan.
- Sieve icing sugar over the pancakes and cook over a medium heat, turning the pancakes as they warm and brown lightly.
- Serve immediately on their own or with plum sauce on the side.
For the plum sauce
- Destone and chop the plums.
- Put the choped plums into a saucepan with the water and sugar.
- Cook over a medium heat until the plums start to collapse.
- Puree the plums to make a sauce.
For another pancake recipe with Dove’s Farm ancient grains, click here