For the filling
70g golden caster sugar
1 oranges, juice only
1 star anise
1 cinnamon stick
6 plums, quartered
4 small sprigs of thyme
For the pancakes
1 orange, zest
150g plain flour
Pinch of salt
2 tbsp caster sugar
50ml water (you may need a little more)
Rapeseed oil, for frying
2 tbsp butter, for frying
4 tbsp white chocolate, for drizzle
Sprigs of thyme, to decorate (optional)
To prepare the plums, place the sugar, orange juice, star anise and cinnamon stick into a medium saucepan over a medium heat, bring to the boil and boil for 2 minutes, reduce the heat to low, add the plums and sprigs of thyme and simmer for about 12 to 15 minutes, stirring from time to time. Leave to cool before using.
To make the pancakes, place the orange zest, flour and caster sugar in a medium bowl.
Combine the egg, milk and water in a jug and whisk well.
Pour most of the egg mixture into the flour and stir for form a smooth thin batter. Leave to stand for about 10 minutes before using. If it is too thick, add a little water and stir well.
To cook the pancakes, heat a medium size non stick frying pan with oil and a little butter over a medium heat. Ladle some batter into the frying pan and swirl it to form a thin pancake in the pan.
Cook for 1 minute before turning over or tossing it to cook on the other side. Slide onto a warm plate and keep in the warmer.
To serve, warm the plums slightly, remove the star anise, cinnamon and thyme.
Place a pancake onto a warm plate, spoon over the plums and fold into quarters or spoon the plum filling in the centre of a pancake. Drizzle with chocolate and decorate with thyme sprigs and serve immediately.
Tip: The filling can be used as compote over granola and yoghurt.