Sweet peach pancakes

Fresh and tangy, this recipe provides a new take on the traditional pancake, perfect for sharing with family and friends

Peach Pancake

by Liz O'Keefe |
Published on

Serves 6

100g strong flour

1 tbsp vanilla bean paste

1/4 tsp sea salt

6 eggs, plus 1 yolk

400ml milk

200g cream cheese

75g caster sugar

4 peaches, stoned and cubed

2 tbsp butter

200g double cream

icing sugar, for dusting

large baking dish

Preheat the oven to 180°C/160°C fan/gas mark 4. In a large jug, whisk together the flour, vanilla paste, salt, 2 eggs and 350ml of the milk to make the pancake batter. In a separate bowl, combine the cream cheese, 1 tbsp of the caster sugar, the egg yolk and peaches.

Melt a quarter of the butter in a non-stick frying pan, then pour in one sixth of the pancake batter and tip gently from side to side to cover the bottom of the pan. Cook for 2 mins on each side until golden. Transfer to a plate to keep warm and repeat to make 6 pancakes in total with the remaining batter and using the remaining butter where needed.

Take each pancake and spread with the cream cheese and peach mixture, then roll into a scroll shape and cut into three rounds each. Arrange the pieces, facing upright, in the baking dish.

In a large jug, whisk together the cream, the remaining milk, eggs and caster sugar, then pour in between the pancake rolls. Bake for 25-30 mins until golden and just set. Dust with icing sugar and serve.

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