A Perfect Pantry
Peach Melba Pancakes
- PREP TIME
8 min - COOK TIME
20 min - READY TIME
28 min - SERVINGS
2
INGREDIENTS
RASPBERRY COULIS
- 2 cups frozen raspberries
- ½ cup caster sugar
PANCAKES
- 1 ½ cups self raising flour
- Pinch bi-carbonate soda
- 2 tbsp. caster sugar
- 1 cup milk
- 1 egg
- 1 ½ tsp. vanilla paste
- 20g butter, melted
- ¼ cup raspberries
ASSEMBLY
- 2 x peaches, cut into wedges
- 250g fresh raspberries
- 2 scoops Vanilla ice-cream
DIRECTIONS
RASPBERRY COULIS
- Put the frozen raspberries and sugar into a small pot and place on a low to medium heat and leave for 15-20 minutes, strain and put aside.
PANCAKES
- Place the dry ingredients into a bowl and stir in the milk, egg and vanilla, then stir through the melted butter and raspberries.
- Pre-heat your pancake maker and place ¼ cup of pancake batter into each pancake well and close the lid. Cook for 2 minutes or until desired colour.
- Carefully remove the pancake using a silicon spatula and continue to cook the remaining pancake batter.
ASSEMBLY
- Stack pancakes and arrange peach slices and raspberries on top, drizzle with raspberry coulis and put ice-cream on the top.
This recipe was developed using a Kambrook Appliance.
- Site by RGC Digital Marketing
These look so good. I love fresh peaches!