As of now I have various friends/employees foraging wild plums in Sausalito, Vallejo, the outer Mission and Twin Peaks. This is one of the things we’ve been doing with them at the restaurant and I’m not sure if it’s still too early in the season, the crop is smaller this year or if we’re just selling a ton more, because our supply is definitely not meeting our demand.
If you have a wild plum tree in your neighborhood, I definitely recommend picking a few and making these yummy pancakes on your next leisurely morning off.
Wild Plum Cobbler Pancakes
To make about 8 big ass pancakes you will need:
About 1 Pound Plums
1 batch pancake batter (recipe follows)
Streusel (recipe follows)
For wild plums, which are typically just a bit larger than cherries, I simply use my handy dandy trusty dusty cherry pitter which has seen me through many a stone fruit season. I also halve and toss the fruit with a few pinches of cinnamon, nutmeg, sugar and vanilla.
Our Basic Buttermilk Pancake Batter
3 C Cake Flour, regular flour is OK, but cake flour will make an even fluffier pancake
2 TB Sugar
1 TB Baking Powder
½ TSP Salt
¾ TSP Baking Soda
2 C Buttermilk
1 C Whole Milk
2 TB Canola Oil
Thoroughly sift dry ingredients together. Whisk together wet ingredients. Make a well and stir in wet ingredients until just combined. Don’t over mix. Lumps are ok.
You may have leftover streusel. It depends on how cobbler-y you like your pancakes. Store leftovers in the freezer for future use.
1 Stick Extremely Cold Butter, cut into tiny pieces
½ TSP Salt
1/2 C Packed Brown Sugar
1/2 C White Sugar
1 TB Nutmeg
Toss everything together lightly until large crumbs form.
To make these bad boys, heat up and butter or oil a flat non-stick skillet over medium heat. Add about a ¾ cup batter per pancake depending on size. When pancakes are about half done, cover uncooked side with plums, then top liberally with streusel.
Carefully flip pancakes over to continue cooking and to create streusel topping.
We serve these with a little whipped cream and syrup. Enjoy!