Cooking With Dia

You can’t get much better than this–pancakes with jam. Of course you can use any jam, but as it is the middle of the Victoria Plum season, better to take advantage of this delicious fruit.

I grew up eating plums as a child, usually of the Red Beauty variety. I loved them, but in comparison to the great Victoria plum they pale (figuratively not literally ). As you may have observed in my previous post, I love to make strawberry jam whenever the opportunity presents itself, and whereas this plum jam is as simple to make, I do it a little bit differently.

Victoria Plum Jam

1kg of stoneless Victoria Plums
1kg of unrefined golden caster sugar
half of lemon
2-3 teaspoons of vanilla extract (not vanilla essence) or
scrape the vanilla from 1 pod.

If you haven’t already halved and stoned the plums, do so now
You will want them quartered or smaller. Depends on how lumpy you like your jam.
Put the plums in a large saucepan (pot) and before putting it on the burner, pour the sugar on top of the plums and mix it all in with your hands until the sugar has started to dissolve.
You can squish the plums while doing this, and by the time you are done it will already start to have that jam like consistency.
Squeeze in the lemon, and then put on the stove top.

Keep it on a medium heat the entire time.
Slowly pour in the vanilla and stir well.
After you stir in the vanilla, stop stirring!
When the jam comes to a boil look for bubble size, once the bubbles get a little bit larger, you will know your jam has set. You can always put a spoonful on a plate and let it cool to make sure it has set.

With Victoria Plums I find the process takes anywhere from 10 to 30 minutes.
You can spoon off the “scum” if you want, but honestly there is nothing wrong with it, it just gives a more frothy appearance.
Pour the now set jam into jars and get ready to make your pancakes.

Dia’s Gluten Free and Vegan American Style Pancakes

1 1/2 cup of oat milk
1 Tablespoon of Unrefined Granulated Sugar
2 Tablespoons of Safflower oil
1 cup rice flour
1/2 cup oat flour
1 tsp Gluten free Baking Powder
1/4 tsp Salt
1 tsp vanilla extract
*add extra oat milk if batter needs to be thinned

In a food processor, blender or Kenwood Chef mix together the oat milk with all of the other ingredients.
Heat your frying pan to a medium heat and pour out the batter to the pancake size you wish for. I like mine medium sized which is a little bit bigger than the traditional “silver dollar” size.
Do not keep flipping, only flip twice.
When the batter starts bubbling, it usually means it is time to flip. The other side of the pancake should look golden.
Keep repeating the process until all of your batter is gone. This recipe will make around 10-15 medium sized pancakes.

Now take your jar of Victoria Plum Jam(works better if it is still hot) and pour generously over the pancakes. Much tastier than plain ol’ maple syrup!

© 2009 Cooking With Dia

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Tags: cooking with dia, gluten free, gluten free pancakes, jam, jelly, oat flour, pancakes, rice flour, vegan, vegan pancakes, victoria plum jam

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