Buttermilk pancakes with balsamic-cured stone fruit recipe

Buttermilk pancakes with balsamic-cured stone fruit recipe

For the sweet-toothed, a mound of buttermilk pancakes is the best breakfast you could ask for. This recipe serves them up with a heap of peaches, plums and greengages and a delicious vanilla crème fraîche.

Prep time: 10 minutes plus 30 minutes resting time | Cooking time: 30 minutes


Four (makes 12)


  • 125g plain flour
  • 40g golden caster sugar
  • 1 tsp bicarbonate of soda
  • ½ tsp cinnamon
  • 250ml buttermilk
  • 1 egg, beaten
  • 50g butter melted to a nutty brown colour and aroma
  • 600g mixed stone fruit (plums, greengages and peaches if they are still available), stones removed and cut into wedges
  • 1 tbsp caster sugar
  • 3 tbsp aged balsamic vinegar
  • A little oil, for frying
  • Knob of butter
  • 1 tbsp chopped mint leaves

For the vanilla crème fraîche:

  • 4 large tbsp crème fraîche
  • Scraped seeds from 2 vanilla pods
  • 1 tbsp caster sugar


  1. Place the flour, golden caster sugar, bicarbonate of soda and cinnamon in a mixing bowl.
  2.  Whisk together the buttermilk and egg in a separate bowl, then beat this into the flour until you end up with a thick batter. Incorporate the melted butter until just combined (don’t overmix). Set aside.
  3. Place the prepared fruit in a bowl and add the caster sugar and balsamic vinegar. Toss together and leave in a warm place for 30 minutes. The fruit will have softened and produced a fruity syrup.
  4. Beat the crème fraîche, vanilla and sugar together.
  5. Place a non-stick frying pan on the heat and add a little oil and knob of butter. Once the butter is foaming pour in a large spoonful of the batter and gently cook for five minutes on one side, then flip over and cook for a further two minutes. Transfer to a plate and keep warm. Repeat with the rest.
  6. To serve, stir the mint through the fruit and spoon them over the pancakes, topping off each portion with a large spoonful of the vanilla crème fraîche.

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