Plum pancakes: A seasonal twist for your autumn breakfast

Plums are one of the last seasonal fruits. That's why it's worth using them to the fullest. You've probably already made cakes, dumplings, and jams. Now it's time for pancakes, which you'll enjoy eating for breakfast.

In September, do you find yourself craving a warm breakfast more frequently? It's no surprise as the mornings start to get cooler. Pancakes are perfect for this time. You probably usually prepare them with apples — a classic choice. But how about trying them with plums this time?

Italian prune plums are the best plums for pancakes. They have an oval shape with brownish-blue or blue skin. Their flesh is firm and doesn't fall apart at high temperatures; it pleasantly softens instead. That's why this type of plum is frequently used in the kitchen. They are often made into jams or preserves, adding fresh ones to cakes or pancakes.

Italian prune plums are low in calories but high in fibre and vitamins. Studies have confirmed that they contain anthocyanins, which lower blood pressure. Therefore, during the season, it's worth eating at least a few a day and, of course, using them in dishes. Their great advantage is also their taste. They are not very sweet, but their spicy, wine-like aroma is unforgettable. It combines perfectly with cinnamon and honey.

Ingredients:

• 1 cup of plain yoghurt,
• 1 egg,
• 1 cup of flour,
• 0.5 teaspoon of baking powder,
• a pinch of salt,
• 60 ml of carbonated water,
• sugar to taste, optional,
• a pinch of cinnamon,
• vegetable oil or butter for frying,
• 10-12 Italian plums,
• honey and mint leaves for serving.

Preparation method:

1. In a bowl, pour the plain yoghurt, add the flour, baking powder, and egg, and mix thoroughly.
2. Add the sugar and a pinch of cinnamon to the mixture, and mix again.
3. Wash the plums and cut them into smaller pieces, removing the pits. It is best to cut them into quarters and halve the smaller ones so you can feel the pieces. Add them to the mixture and mix.
4. Heat up oil or butter in a pan, scoop portions of the batter to form pancakes. Fry them on both sides until golden brown.
5. After removing from the pan, place the pancakes on paper towels for a moment to remove excess fat.
6. Serve the pancakes with honey and mint leaves.