Prune Pancakes
Prune pancakes are a delightful twist on traditional breakfast fare, combining the rich flavor of prunes with the fluffy goodness of pancakes. These delectable treats are not only a great way to use up leftover prunes, but they also provide a unique sweetness and moisture that will keep you coming back for seconds. Whether enjoyed as a cozy breakfast or a delightful dessert, prune pancakes are sure to satisfy your taste buds.
Ingredients
- 2 large eggs (2 large eggs)
- Pinch of salt (Pinch of salt)
- 2 packets of vanilla sugar (2 packets of vanilla sugar)
- 400 milliliters of fresh milk (400 ml of fresh milk)
- 160 grams of all-purpose flour (160 g of all-purpose flour)
- 3 tablespoons vegetable oil (for the batter) (3 tbsp vegetable oil)
- 4 to 5 pitted prunes (4 to 5 pitted prunes)
- 80 grams of sugar (for the sprinkles) (80 g of sugar)
- 80 grams of breadcrumbs (80 g of breadcrumbs)
- 3 tablespoons vegetable oil (for the sprinkles) (3 tbsp vegetable oil)
Directions
- In a bowl, beat the eggs together with a pinch of salt.
- Mix in the two packets of vanilla sugar until dissolved.
- Pour in the fresh milk and 3 tablespoons of oil, mixing well.
- Gradually add the flour and beat until the mixture is smooth and free of lumps.
- Line a baking dish with parchment paper and pour in the pancake mixture, shaking to distribute evenly.
- Wash the prunes, cut them in half, remove pits, and chop into small cubes.
- Evenly sprinkle the chopped prunes over the batter.
- Place the dish in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) and bake for 25 to 30 minutes or until golden.
- In a pan, mix breadcrumbs and sugar. Add 3 tablespoons of oil and cook over medium heat, stirring until brown, about 4 to 5 minutes.
- Once the pancake is baked, remove from the oven, sprinkle with the breadcrumb mixture, and cut into rolls before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 servings
Nutrition Info: Each serving contains approximately 250 calories, 10g protein, 40g carbohydrates, and 8g fat.
How to serve
Prune pancakes can be served warm, straight from the oven, and are best enjoyed with a dusting of powdered sugar or a drizzle of honey for added sweetness. You can also pair them with fresh fruit like sliced bananas or berries to add a refreshing contrast. For a decadent experience, consider adding a dollop of whipped cream or a scoop of vanilla ice cream to elevate your serving. Serve them with a cup of coffee or a nice herbal tea for a complete meal.
FAQs
Can I use other dried fruits besides prunes?
Yes, you can substitute prunes with other dried fruits like apricots, raisins, or figs for a different flavor profile.
Can I make these pancakes gluten-free?
Absolutely! Replace all-purpose flour with a gluten-free flour blend to make gluten-free prune pancakes.
How do I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or oven before serving.
Prune Pancakes
Ingredients
Method
- In a bowl, beat the eggs together with a pinch of salt.
- Mix in the two packets of vanilla sugar until dissolved.
- Pour in the fresh milk and 3 tablespoons of oil, mixing well.
- Gradually add the flour and beat until the mixture is smooth and free of lumps.
- Line a baking dish with parchment paper and pour in the pancake mixture, shaking to distribute evenly.
- Evenly sprinkle the chopped prunes over the batter.
- Place the dish in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) and bake for 25 to 30 minutes or until golden.
- In a pan, mix breadcrumbs and sugar. Add 3 tablespoons of oil and cook over medium heat, stirring until brown, about 4 to 5 minutes.
- Once the pancake is baked, remove from the oven, sprinkle with the breadcrumb mixture, and cut into rolls before serving.
