Fluffy Pancakes with Warm Cinnamon Plums

I think plums are seriously underrated, especially when it comes to pancakes. These fluffy pancakes with warm cinnamon plums, freshly whipped cream and homemade caramel might just convince you to give strawberries a little break.

We’ve been a little disappointed with our desserts lately. Nothing we’ve made has really hit the spot. But today? These pancakes completely changed that! The warm, juicy plums were absolutely delicious, and the combination of soft, fluffy pancakes, creamy whipped cream and just a little drizzle of homemade caramel was SO good. Everything worked together beautifully, and we enjoyed every single bite.

I think I’ve also found my new favourite pancake batter. Natural yoghurt and quark make these pancakes incredibly fluffy, soft and almost sponge-like. The quark brings some extra protein to the mix too, which is a nice little bonus considering how obsessed everyone seems to be with protein these days!

And the plums deserve some attention of their own. They’re naturally sweet with a little tartness, and they contain fibre, vitamin C, potassium and polyphenols. They also contain sorbitol, which, together with their fibre, can help support regular digestion. I cooked mine with a little butter, brown sugar and cinnamon until their juices reduced into a beautiful reddish syrup that coated the fruit.

Everything was homemade, right down to the whipped cream and caramel. My daughter made the caramel, while I whipped fresh cream with a little icing sugar. And that’s exactly how I like my treats. If I’m going to have something indulgent, I want the real thing, made with good ingredients and without unnecessary shortcuts.

I genuinely can’t recommend this combination enough. It’s been a while since a dessert made us this happy, and I already know we’ll be making these pancakes again. The warm plums really stole the show!

Fluffy Pancakes with Warm Cinnamon Plums

Recipe by Jo

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• For the Fluffy Pancakes

• 120 g natural yoghurt

• 60 g quark

• 2 eggs

• 150 g plain flour

• 1 tsp bicarbonate of soda

• 1 tbsp sugar

• 1 tbsp extra virgin olive oil

• For the Warm Cinnamon Plums

• 300–400 g fresh plums

• 15–20 g butter

• 100 ml water

• 1 tbsp light brown sugar

• A sprinkle of ground cinnamon

• For Serving

• Homemade caramel sauce, for drizzling

Directions

• Prepare the Warm Cinnamon Plums
  Wash the plums thoroughly, cut them in half and remove the stones. Place them in a small saucepan with the butter, water, light brown sugar and cinnamon.
  Cook over medium heat, stirring occasionally, until the plums soften and release their juices. Continue cooking uncovered until the liquid reduces into a glossy, deep red syrup that coats the fruit. Remove from the heat and keep warm.
• Make the Pancake Batter
  In a bowl, mix the natural yoghurt, quark, eggs and extra virgin olive oil until combined.
  In a separate bowl, mix the plain flour, sugar and bicarbonate of soda.
  Pour the wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix. The batter should be fairly thick and slowly drop from a spoon rather than pour.
• Cook the Pancakes
  Heat a non-stick frying pan over medium-low heat. Spoon small portions of batter onto the pan to make pancakes approximately 6–8 cm wide.
  Cook until bubbles appear on the surface and the edges begin to set. Flip and cook the other side until golden and cooked through.
  Repeat with the remaining batter. You should get approximately 16 small pancakes.
• Whip the Cream
  Pour the chilled double cream into a bowl and add a little icing sugar. Whip until soft, fluffy peaks form. Be careful not to overwhip.
• Assemble and Serve
  Divide the warm pancakes between four plates, allowing approximately four pancakes per person.
  Spoon the warm cinnamon plums over the pancakes, along with some of their lovely red syrup.
  Add a generous spoonful of freshly whipped cream and finish with a light drizzle of homemade caramel sauce.
  Serve immediately while the pancakes and plums are still warm.

Notes

• Yoghurt and quark: This combination makes the pancakes wonderfully soft, fluffy and almost sponge-like. The consistency may vary slightly depending on the yoghurt and quark you use.
  Batter consistency: The batter should be fairly thick and slowly drop from a spoon rather than pour. Mix gently and avoid overmixing to keep the pancakes light and fluffy.
  Cooking the pancakes: Keep the heat at medium-low so they cook through without browning too quickly.
  Choosing the plums: Ripe but still slightly firm plums work beautifully. Their natural tartness balances the sweetness of the caramel and whipped cream.
  Warm plum syrup: Let the juices reduce until they form a glossy syrup that coats the fruit. The plums should be soft but still hold some of their shape.
  Homemade whipped cream: Use cold double cream and a little icing sugar. Whip until soft peaks form. There’s no need to make it too sweet, as the caramel and plums already add plenty of sweetness.
  Homemade caramel: A light drizzle is enough to complement the plums without overpowering their flavour. I’ll link my homemade caramel recipe here once it’s published.
  Yield: Makes approximately 16 small pancakes, around 6–8 cm wide, serving 4 people with 4 pancakes per portion.