Polish Plum Pancake
Ingredients
A few plums (you could 100% load the top of this dough up)
1 stick of unsalted butter
1 cup of flour
1/5 cup of powdered sugar
1/2 Tsp. baking powder
2 eggs
1-2 Tbsp. of sugar
1 Tsp. of vanilla sugar or vanilla extract
It’s PLUM SEASON… kinda. The plums I picked out at the farmers market ended up being super sour, so you definitely want to sprinkle generously with sugar at the end.
The recipe comes from a cookbook called “Kuchnia Polska,” and thankfully it’s my mom’s annotated version of the book, so she hooked it up with her tried and true measurements.
This recipe is perfect for you if you love a shortbread cookie, or something that isn’t too sweet to have with your morning coffee or tea!
Instructions:
Be sloppy, thankfully this recipe is super forgiving and you don’t have to follow a specific order.
Pre-heat your oven to 375 F.
Cut and pit your plums. Eat a few.
Mix your butter with your powder sugar, mix until it has a smoother texture.
Add you four slowly, trust the process. It should look crumbly.
Add your vanilla and baking powder.
Seperate your yolks from the egg whites. Add the yolks to the batter and mix.
Beat your egg whites for 30 years if you don’t have a hand mixer. They don’t have to be stiff peaks, but you should have no liquid remaining.
FOLD (give you arms a rest) GENTLY the beaten egg whites into the dough.
Butter and flour a cute baking dish of your choosing (mine was 9 inches in diameter, you may have to double the recipe for anything bigger.)
Place the batter into the baking dish. Arrange the pitted plums skin down in whatever fashion your heart desires.
Sprinkle with crystallized sugar generously.
Put the dough in the oven for about 30 mins, the thicker/more the dough the longer it should take. It should look ready once there is a nice golden ring around the edge of your dish, and the plums are looking golden and juicy!