Recipe

Pancakes with peaches and raspberry puree

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Pancakes with peaches and raspberry puree
  • 100 gram frozen raspberries, thawed
  • 1/4 cup (55g) caster sugar
  • 2 cup (300g) self-raising flour, sifted
  • 1 1/2 cup (375ml) buttermilk
  • 3 eggs
  • 20 gram butter
  • 2 tablespoon brown sugar
  • 4 peaches, cut into wedges

Method

Pancakes with peaches and raspberry puree
  • 1
    Puree raspberries and 1 tbsp of caster sugar in a blender until smooth. Strain puree into a jug and discard seeds. Chill until required.
  • 2
    Combine flour and remaining caster sugar in a bowl and make a well in centre. ln a separate bowl, whisk together buttermilk and eggs. Pour into well and whisk until smooth. Add a little water if batter is too thick.
  • 3
    Lightly grease a large non-stick frying pan on medium heat. Add 1/4 cup measures of batter and cook for 2 mins, until bubbles appear and begin to pop. Turn and cook for 1 min, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
  • 4
    Heat butter and brown sugar in a medium frying pan on high, until melted. Add peach wedges and cook for 3-4 mins, until just tender and caramelised.
  • 5
    Stack alternate layers of pancakes and peaches on serving plates. Drizzle with raspberry puree to serve.

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