DUTCH PANNEKOEKEN (pancakes) WITH ROAST PLUMS

These pancakes are heavier than we are use to over here, and they can be eaten savoury or sweet. I have seen them made large almost pizza like and serve on the table like that for all to share.  I have made mine to suit my fry pan.  Try adding ham and cheese, apple and cheddar or as i am doing today making use of the delicious plums that are still in abundance.

Makes about 12 medium

Ingredients

4 free range eggs

4 cups milk

1 tsp salt

4 ½ cups flour

Butter for cooking

Topping

12 plums, halved and stone removed

¼ tsp cinnamon

¼ cup sugar

Yoghurt for serving

Method

Whisk eggs until foamy, add the milk and continue to whisk.

Add the salt and flour and whisk until smooth and lump free. Set aside.

Preheat the oven 200C

Place the plums cut side up in an oven dish, sprinkle with cinnamon and sugar.  Roast for 10 minutes or until tender and juices start to run.

Remove from the oven and cover immediately as this will help for the juices to seep. Set aside.

To cook the pancakes; Heat up your fry pan (heavy-based if possible) i use my 18cm round one. But whatever you have will work.

Add a small knob of butter and swirl around the pan.  Add enough batter to generously cover the base of the pan.  Remember these are suppose to be thicker than normal (1cm thick).

Cook until golden brown (about 3mins) arrange the plums and carefully flip the pancake.

Continue cooking this side for a further 3 minutes.

You can keep these warm as you continue to cook more or serve them straight from the pan with yoghurt and a little more cinnamon and sugar if desired.