Jennifer Irvine’s California Prune And Orange Pancakes.
Fancy trying out these Jennifer Irvine’s California Prune And Orange Pancakes?
These pancakes make a great breakfast to start your long weekend – and are perfect for filling up little tummies before the chocolate-fest begins!
The trick to making these light and fluffy, bursting with plump luscious California Prunes, is to soak the prunes beforehand.
How To Make Jennifer Irvine’s California Prune And Orange Pancakes:
Prep Time: 20 mins
Cooking Time: 20 mins depending on how many pans you can handle at once!
Ingredients: (for about 8 pancakes):
100ml California Prune juice
Juice and zest of 1 orange
4 ready-to-eat California Prunes, roughly chopped
150g Self-raising gluten-free flour
½ tsp Gluten-free baking powder
120 ml Semi-skimmed milk
3 large eggs
Knob of butter
200ml natural yoghurt
Optional mint and raspberries to top
How To Make:
First, warm the California Prune and orange juices in a small pan until just starting to bubble, then add the California Prune pieces, cover and set aside for ten minutes (or more if you have time).
Sieve the flour and baking powder into a large bowl, and once done make a well in the centre of the mix. In another bowl mix together the milk and eggs, whisking so that they’re properly blended.
Slowly pour this egg mixture into the middle of the flour bowl, whisking all the time and gradually incorporating the flour mix.
Once all the flour has been mixed in, give it a couple of more slight mixes, but don’t over-do it.
Use a slotted spoon to remove the prunes from the warm juice, shaking to remove excess juice, and add them, and the orange zest, to the batter, stirring them in gently. Leave the batter to stand for ten minutes.
Meanwhile, place the pot containing the remaining prune and orange juices over a high heat and leave to bubble fiercely for about 2 minutes, until the mixture has reduced by half and is thick and sticky. Put to one side.
In a large, heavy-based frying pan, melt the butter over a high heat. Use kitchen paper to wipe out the excess butter. Retain the paper for wiping between batches of pancakes.
Once the pan is ready add 2 or 3 large tablespoons of batter (quickly giving the batter a stir beforehand), equally spaced out. Once bubbles start to appear on the top of the pancakes, carefully flip them. Leave to cook for about 1 minute, then transfer to a large plate and cover with a tea towel while you make the remaining pancakes in batches. Use the kitchen paper that has the melted butter on to wipe the pan between the batches.
Serve 2 per plate, topped with a dollop of natural yoghurt and drizzled with the sticky reduced juice. Eat immediately. You can top with fresh mint and raspberries if you want them to be even prettier.
Jennifer Irvine, who has written two books, ‘The Diet for Food Lovers’ and ‘Pure Package The Balance Diet’ is also owner of both Balance Box and The Pure Package, nutritious food delivery services which include a raft of celebrities amongst their clientele – from Hugh Jackman to Denise Van Outen. Jennifer is also the mother of four beautiful daughters. A leading voice in the healthy eating domain and a self confessed lover of prunes, Jennifer has helped the California Prune Board develop a series of inspirational light recipes featuring prunes and prune juice.
How To Make Jennifer Irvine’s California Prune And Orange Pancakes
These pancakes make a great breakfast to start your long weekend – and are perfect for filling up little tummies before the chocolate-fest begins!
Prep Time20mins
Cook Time20mins
Total Time40mins
Course: Breakfast
Author: California Prunes
Ingredients
100ml California Prune juice
Juice and zest of 1 orange
4 ready-to-eat California Prunes, roughly chopped
150g Self-raising gluten-free flour
½ tsp Gluten-free baking powder
120 ml Semi-skimmed milk
3 large eggs
Knob of butter
200ml natural yoghurt
Optional mint and raspberries to top
Instructions
First, warm the California Prune and orange juices in a small pan until just starting to bubble, then add the California Prune pieces, cover and set aside for ten minutes (or more if you have time).
Sieve the flour and baking powder into a large bowl, and once done make a well in the centre of the mix. In another bowl mix together the milk and eggs, whisking so that they’re properly blended.
Slowly pour this egg mixture into the middle of the flour bowl, whisking all the time and gradually incorporating the flour mix.
Once all the flour has been mixed in, give it a couple of more slight mixes, but don’t over-do it.
Use a slotted spoon to remove the prunes from the warm juice, shaking to remove excess juice, and add them, and the orange zest, to the batter, stirring them in gently. Leave the batter to stand for ten minutes.
Meanwhile, place the pot containing the remaining prune and orange juices over a high heat and leave to bubble fiercely for about 2 minutes, until the mixture has reduced by half and is thick and sticky. Put to one side.
In a large, heavy-based frying pan, melt the butter over a high heat. Use kitchen paper to wipe out the excess butter. Retain the paper for wiping between batches of pancakes.
Once the pan is ready add 2 or 3 large tablespoons of batter (quickly giving the batter a stir beforehand), equally spaced out. Once bubbles start to appear on the top of the pancakes, carefully flip them. Leave to cook for about 1 minute, then transfer to a large plate and cover with a tea towel while you make the remaining pancakes in batches. Use the kitchen paper that has the melted butter on to wipe the pan between the batches.
Serve 2 per plate, topped with a dollop of natural yoghurt and drizzled with the sticky reduced juice. Eat immediately. You can top with fresh mint and raspberries if you want them to be even prettier.
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I could just eat this! Yummy..
Thanks, ha me too!!