Raspberry pancakes with peach sauce

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Pancakes with raspberry and peach sauce recipe
Pancakes with raspberry and peach sauce recipe
  • Makes: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Turn your pancakes into a dessert with this easy pancake recipe. Sandwich thick raspberry pancakes with ice cream and drizzle with a delicious peach sauce


  • 2 large eggs, separated
  • 75ml milk
  • 100g self-raising flour
  • 4tbsp caster sugar
  • Pinch of salt
  • 150g raspberries, thawed if frozen
  • 1tbsp vegetable oil for frying
  • 411g can peach slices in juice
  • Ice cream to serve

Learn how to make perfect pancakes with our how to make pancakes video


  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 minutes until crisp and golden. Turn over and cook for a further 1 minute 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 209(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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