Name: Buckwheat crumpets with vanilla-spiced plums or nectarines
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 315.00 ml buckwheat flour; 125.00 ml flour cake; 5.00 ml Baking powder; 10.00 ml castor sugar; 1.00 salt just a pinch; 4.00 eggs seperated; 500.00 ml Buttermilk; 0.00 Cook n bake Original Non Stick Spray olive oil; 200.00 g sugar; 500.00 ml water; 1.00 vanilla pod, split; 2.00 star anise whole; 1.00 kg plums (or nectarines), halved

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Ingredients (13)

315.00 ml	buckwheat flour
125.00 ml	flour — cake
5.00 ml	Baking powder
10.00 ml	castor sugar
1.00	salt — just a pinch
4.00	eggs — seperated
500.00 ml	Buttermilk
0.00	Cook n bake Original Non Stick Spray — olive oil

SPICED PLUMS OR NECTARINES

200.00 g	sugar
500.00 ml	water
1.00	vanilla — pod, split
2.00	star anise — whole
1.00 kg	plums — (or nectarines), halved

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Method:

CRUMPETS
Mix dry ingredients together.
Stir egg yolks and buttermilk together.
Add buttermilk mixture to the dry ingredients and mix lightly until just combined.
A few lumps are fine. Do not overmix.
Whisk egg whites in a clean, dry stainless steel bowl until stiff peaks form.
Use a large metal spoon to fold egg whites into the batter.
Do this in two batches to ensure light, fluffy crumpets.
Coat a non-stick pan with olive oil spray.
Heat pan to medium.
Ladle 60 ml batter into the pan and cook for about two minutes, until bubbles appear on the surface.
Turn and cook for a further minute.
Keep warm in a cool oven (120 °C) while cooking the remainder of the batter.

PLUMS
Place sugar, water, vanilla and anise in a pot.
Stir gently over a low heat until sugar dissolves.
Stop stirring, increase heat and boil for a few minutes.
Add fruit and simmer for about 10 minutes, or until fruit is tender.
Serve hot or cold.
If you would prefer a thicker syrup, remove fruit and continue to boil syrup to achieve desired consistency.

NUTRITION PER PORTION
Energy 1 799 kJ, Carbohydrates 8 g, Protein 14 g, Fat 5 g