These pancakes are topped with warmed sliced South African peaches, vanilla ice cream and a yummy salted caramel sauce.
Preparation: 15 minutes
Cooking: 20 minutes
4 South African peaches or nectarines, pitted and sliced
30g caster sugar
1tsp vanilla extract
125g plain flour
2 medium eggs
1tbsp vegetable oil
Salted caramel sauce:
80g light or dark muscovado sugar
80g golden syrup
Generous pinch sea salt flakes
Vanilla ice cream, to serve
|Nutritional values||Per serving||Per 100g|
|of which saturates||14g||4.1g|
|of which sugars||61g||17.8g|
- Put the sliced South African peaches or nectarines into a saucepan with the sugar, vanilla extract and 150ml water. Heat and simmer gently for 5-6 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.
- Heat a small pancake pan or heavy-based frying pan and add a few drops of oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether, adding a few drops of vegetable oil each time. Keep them in a warm place as you cook them.
- To make the salted caramel sauce, put the butter, muscovado sugar and syrup into a saucepan and heat gently until melted, then simmer for 1 minute. Remove from the heat and add the sea salt. Taste and check, adding a little more salt if needed. Serve the pancakes, topped with the peaches, scoops of ice cream and the salted caramel sauce.
Make pancakes all year long – not just on Shrove Tuesday!