300g self-raising flour
4 eggs separated
1 tsp vanilla extract 100ml runny honey
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
Start off by slicing the nectarines (get an adult to help) then pop them on a plate until later. Place the flour in a bowl then whisk in the egg yolks, honey, vanilla extract and milk. Don’t be alarmed if the mix looks stiff, it will be fine!! Whisk until smooth and then set aside. Whisk the whites in a separate bowl until stiff and carefully fold into the batter.
Heat a large frying pan up to medium heat and add a splash of vegetable oil. Then carefully drop in four large tablespoons of the mixture, keeping as separate as possible, hopefully you will be able to fit 4 in the pan. Cook for a couple of minutes, until starting to turn golden at the edges and then flip over and cook until puffed up. Then pile onto a plate, with the nectarines on the side, a dollop of yoghurt and a drizzle of honey, finally finish off with a sprinkling of nuts (optional).