Yoghurt plum pancakes

These soft and fluffy yoghurt pancakes with fresh plums are a wonderful late summer treat. Just as with my strawberry pancakes, the plum halves or slices are added to one side of each pancake while it’s cooking, then the pancakes are flipped to finish cooking with the fruit nestled inside. They’re especially delicious dusted with cinnamon sugar!

Makes about 20 pancakes.

Ingredients for yoghurt plum pancakes:

• 200 g natural yoghurt or Greek yoghurt
• 2 large eggs
• 50 g caster sugar
• 120 g plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 teaspoon vanilla extract or vanilla sugar
• a pinch of salt
• 20 very small plums or 10 large plums

Halve the small plums and remove the stones. If using larger plums, stone them and cut them into thin slices.

In a large bowl, whisk together the eggs and yoghurt until combined. Add the sugar, vanilla and salt, then whisk again. Sift the flour, baking powder and bicarbonate of soda directly into the bowl and whisk until you have a smooth batter.

Heat a lightly oiled frying pan over a medium heat. Spoon portions of batter into the pan. Cook until bubbles begin to appear on the surface of each pancake. Place 2 plum halves (or a few plum slices) on top of each pancake, then carefully flip them over and cook until golden and cooked through.

Serve warm, dusted generously with icing sugar or cinnamon sugar.

Enjoy!