Peach Pancake Perfection: Exclusive Pancake Day recipe

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 |
Updated on

Indulge in the ultimate Pancake Day treat with our mouthwatering recipe for sweet peach pancakes. Fresh and tangy, our recipe uses the irresistible sweetness of ripe peaches to provide a new take on the traditional dessert, perfect for sharing with family and friends.

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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