A Perfect Pantry

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

1. 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

1. Place the dry ingredients into a bowl and stir in the milk, egg and vanilla, then stir through the melted butter and raspberries.
2. 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.
3. Carefully remove the pancake using a silicon spatula and continue to cook the remaining pancake batter.

ASSEMBLY

1. 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.