Prune Pancakes

Delightful and nutritious pancakes with a moist, fluffy texture and the sweet flavor of prunes, perfect for a wholesome breakfast.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the pancake batter

2 large eggs
1 pinch salt
2 packets vanilla sugar
400 milliliters fresh milk
160 grams flour all-purpose flour
3 tablespoons oil vegetable oil for the batter
4-5 pieces prunes pitted and chopped

For the sprinkles

80 grams sugar
80 grams breadcrumbs
3 tablespoons oil vegetable oil for the sprinkles

Method

Preparation

In a bowl, beat the eggs together with a pinch of salt.
Mix in the two packets of vanilla sugar until dissolved.
Pour in 400 milliliters of fresh milk and 3 tablespoons of oil, mixing well.
Gradually add 160 grams of flour and beat until the mixture is smooth and free of lumps.
Line a large baking dish with parchment paper and pour the pancake mixture in, shaking to distribute evenly.
Wash the prunes, cut them in half, remove the pits, and chop into small cubes.
Evenly sprinkle the chopped prunes over the batter.

Baking

Place the dish in a preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) and bake for 25 to 30 minutes or until golden.

Preparation of Sprinkles

In a pan, mix 80 grams of breadcrumbs and 80 grams of sugar.
Add 3 tablespoons of oil and cook over medium heat, stirring constantly until the mixture turns brown, about 4 to 5 minutes.

Serving

Once the pancake is baked, remove it from the oven, sprinkle with the breadcrumb mixture, and cut it into rolls before serving.

Notes

Prune Pancakes can be served warm with maple syrup or honey, and garnished with fresh fruit or powdered sugar for added flavor and presentation. They can also be made ahead of time and stored in the fridge for up to 24 hours before baking.