16 Feb 2015

Peach Melba Pancakes

Pancake Day is by far one of my favourite days of the year, purely because you can get away with having pancakes not only for breakfast, but for dinner and dessert as well.  If anything, it is actually expected of you to do so!

Now normally I would have my go-to combination of bananas and Nutella, however this year I wanted to try something without sugary chocolate and a tiny bit healthier.  Peach Melba is a classic combination of peaches, raspberry sauce and vanilla ice cream, a delicious combination at that, but not the lowest in sugar.  I chose to make is slightly lighter with a sweetened vanilla mascarpone and reduced the sugar content by using fresh peaches and making a fresh raspberry sauce with no added sugar.  I have to say, the results were pretty damn tasty!

Makes 4-6 pancakes


200g mascarpone
vanilla extract
2 tsp rice syrup (or 1 tbsp icing sugar)
170g raspberries
2 peaches
25g unsalted butter pinch of sea salt
110g gluten-free plain flour
2 medium free-range eggs
170ml semi-skimmed milk
Vegetable oil
redcurrants (optional)
flaked almonds (optional)


1.  Firstly mix the mascarpone, vanilla extract and rice syrup in a small bowl until thoroughly combined and set aside.

2.  Take about 10 of the raspberries and leave to one side to use as a topping later and place the rest of the raspberries in a small pan along with a couple of tbsp of water.  On a medium to low heat, gently simmer for 10-15 minutes or until the raspberries are easily broken apart with the back of a spoon.  Then crush the raspberries in the pan with a wooden spoon to create a sauce consistency.  If the mixture is too dry, just mix in another splash of water.  Set aside to cool.

3.  Slice the peaches in half and remove the stone, then thinly slice each half into smaller segments.  Heat the butter in a frying pan over a medium heat and then place the peach slices in the pan, turning after 3-5 minutes or once they start to brown and soften and repeat on the other side.  Remove from the heat and set to one side.

4.  In a large bowl, mix together the flour and salt.  Whisk in the eggs and milk, adding the milk a little at a time so that it resembles the consistency of double cream (you may not need all of the milk).

5.  Heat about half a tbsp of vegetable oil in a frying pan over a medium heat, then add one ladle of the pancake batter.  Work quickly using the back of the ladle to help spread the batter into a large circle shape.  Heat for 30 seconds to a minute and then flip and heat again for a further 30 seconds to a minute, or until the pancake is golden brown.  Set aside and repeat until all batter has been used up.

6.  Assemble your pancakes by folding each in half and then half again to create a triangle and then piling the mascarpone, peaches, raspberry sauce and the raspberries you left out of the sauce (and redcurrants and flaked almonds) on top.  You can also serve them individually by adding the fruit and mascarpone to the middle of the pancake and then rolling them up.

This recipe is a little more extravagant than your average pancake with lemon juice and a sprinkle of sugar, but it is really worth that little bit of extra effort.  It is sweet, tangy, creamy and luxurious and makes a deliciously decadent dessert.


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