Our raspberry pancakes with peach sauce make a delicious dessert and are best served piled high...
Our raspberry pancakes with peach sauce are an easy way to transform your regular pancakes into a decadent dessert…They are great if you’re looking for a new Shrove Tuesday recipe or for a special treat at the weekend. Our easy raspberry pancakes are best served piled high with scoops of ice cream between each layer and finished with a drizzle of peach sauce. You could also use chocolate sauce if you’d prefer. We like to garnish the raspberry pancakes with more fresh raspberries and you could add nuts if you wanted to add a little crunch…
- For the pancakes:
- 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.
Top tip for making Raspberry pancakes with peach sauce
Learn how to make perfect pancakes with our how to make pancakes video