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
- For the
- 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
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 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.
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.
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