Flapjack stack With Maple Syrup, Cinnamon Poached Plums & Vanilla Creme Fraiche
- 1 Cup of cake wheat flour,
- 1 Tbsp of baking powder,
- 1 Tbsp granulated sugar,
- 1 Tbsp melted butter or oil plus a little extra butter to grease the pan,
- 1 Large egg,
- 3/4 Cup of whole milk,
- Pure maple syrup,
- Fresh plums,
- A cinnamon stick,
- A vanilla pod or vanilla extract,
- 2 Tbsp brown sugar,
- 1 Tub of Creme Fraiche,
- 1 Cup of lightly toasted pecan nuts
- Sift all the dry ingredients and set aside. Beat the egg and combine it with the melted butter or oil and buttermilk or milk
- Stir the dry ingredients into the wet mixture until it forms a smooth batter. I use a whisk to ensure there are no lumps. Add more milk if you feel the batter is too thick. Leave to stand and thicken a little more.
- Add your cup of brown sugar, the cinnamon stick, the lemon zest and 1 teaspoon of vanilla extract or a scraped out vanilla pod to a medium size pot of gently boiling water. Stir until the sugar is dissolved. Add your halved plums and turn down to a simmer, poach for 15 minutes. You want them just glistening and softened but still holding their shape. Gently scoop your plum halves out and set aside to cool, while you carry on with the flapjacks.
- Pour about a quarter cup of batter onto a butter greased pan and cook. Once little bubbles form on the surface, flip it over and cook the other side
Serve dripping with maple syrup, your poached plums, a good dollop of vanilla creme and toasted pecan nuts for salty crunch that echoes the butter that the crumpets are cooked in.
You may need a little more milk for your batter, but you don’t want it too runny, because you want your flapjacks to hold their shape once poured. You can make a vegan version by replacing the egg with lemon juice or vinegar, they aren’t as fluffy but still delicious. They use buttermilk instead of whole milk in the states and I’m convinced it makes for a fluffier flapjack, but milk will do the trick.