Decadent recipe for peach pancakes with salted caramel sauce and vanilla ice cream

4 Peaches or nectarines, pitted and sliced
30g caster sugar
1tsp vanilla extract
125g plain flour
Pinch salt
2 medium eggs
250ml milk
1tbsp vegetable oil

Salted caramel sauce:
80g butter
80g light or dark muscovado sugar
80g golden syrup
Generous pinch sea salt flakes

Vanilla ice cream, to serve

How to
Put the sliced South African peaches or nectarines into a saucepan with the sugar, vanilla extract and 150ml water. Heat and simmer gently for 5-6 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.

Heat a small pancake pan or heavy-based frying pan and add a few drops of oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether, adding a few drops of vegetable oil each time. Keep them in a warm place as you cook them.

To make the salted caramel sauce, put the butter, muscovado sugar and syrup into a saucepan and heat gently until melted, then simmer for 1 minute. Remove from the heat and add the sea salt. Taste and check, adding a little more salt if needed. Serve the pancakes, topped with the peaches, scoops of ice cream and the salted caramel sauce.


Please rate this recipe