Raspberry pancakes with peach sauce Recipe

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makes:

8

Skill:

easy

Cost:

cheap

Prep:

5 min

Cooking:

10 min
-15

Nutrition per portion

RDA
Calories 209 kCal 10%

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

Ingredients

  • For theĀ 
  • :
  • 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

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 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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