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Raspberry and peach sauce pancakes

Raspberry and peach sauce pancakes

Try raspberries & peach sauce pancakes for a delicious dessert.

Serves

4

Prep: 

5 mins

Cook: 

10 mins

Average: 4 (1 vote)

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

Method

  1. 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.
  2. 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.
  3. 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.