Raspberries & peach sauce pancakes
Ingredients
- 2 large British Lion eggs, separated
-
75ml/3floz milk
-
100g/4oz self raising flour
-
4 tbsp caster sugar
-
pinch of salt
-
150g/5oz raspberries, thawed if frozen
-
1 tbsp vegetable oil for frying
-
1 (411g) can peach slices in juice
-
ice cream to serve
Preparation time: 5 mins, cooking time: 10 mins, serves: 4.
Try raspberries & peach sauce pancakes for a delicious dessert.
Method
- Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture. Gently stir in the raspberries.
- Heat a little oil in a large frying pan. Drop two to three large spoonfuls of the pancake mixture into the hot pan and cook for 2 mins until crisp and golden. Turn over and cook for a further 1 min until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 8 pancakes.
- To make the sauce: puree the peaches and juice in a food processor until smooth. Serve the pancakes sandwiched with ice cream and peach sauce.