This article is part of The GOOD (and ReadyMade) Guide to Slowing Down, from GOOD Issue 18. Read more of the guide here.Step away from the cereal box. There's a reason pancakes exist, and that reason is to slow you down on a weekend morning: They take time to make and they sit like a brick in your stomach, which makes you slower at just about everything. To get you excited, below is a recipe for some truly magical pancakes. If the desire to spruce up these already delicious puffed pancakes strikes, try garnishing with lemon curd, mascarpone cheese, or crème fraîche. Out of plums? Not to worry, two apples, one cup of diced figs, or two pears work just as well.Puffed Plum PancakesPrep: 25 minutesCook: 20 minServes 4 to 62 to 3 firm ripe plums, pitted and sliced into 1-inch wedges½ cup butter3 eggs½ cup milk½ cup all-purpose flour1 teaspoon pure vanilla extract½ teaspoon kosher salt½ cup packed brown sugar2 teaspoons ground cinnamonJuice of one lemon (3 tablespoons)Preheat oven to 450 degrees Fahrenheit. In a 10-inch skillet heat half the butter over medium-high heat until melted. Add the plums and cook until softened and golden brown, about five minutes. Keep warm.In a large bowl whisk together eggs, milk, flour, vanilla, and salt until well combined. Pour over plum mixture in skillet. Place skillet in the preheated oven and bake 10 to 12 minutes or until puffed and browned. Remove from oven.Melt the remainder of the butter. Combine brown sugar and cinnamon in a small bowl. Pour the melted butter over the pancake and then sprinkle with the brown-sugar mixture. Return to oven and bake 5 minutes more or until sugar has caramelized. Remove from oven and drizzle lemon juice over top. Cut into wedges and serve immediately.Our Good Guide to Slowing Down was a unique collaboration with our friends at ReadyMade magazine. Check out their good work at ReadyMade.com, and follow them on Twitter at @ReadyMadeTweets.Illustration by Tim Lahan
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