FEATURE RECIPE
Buttermilk pancakes with glazed white nectarines

Buttermilk pancakes with glazed white nectarines

Serves 6



Glazed nectarines
6   white nectarines
150 gm (2/3 cup)   caster sugar
1   orange, juice and finely grated rind only
2 tbsp   Grand Marnier
For dusting:   icing sugar
To serve:   vanilla bean ice-cream or crème fraîche (optional)
Buttermilk pancakes
150 gm (1 cup)   self-raising flour
50 gm   icing sugar
1 tbsp   finely grated orange rind
2   eggs, separated
310 ml (1¼ cups)   buttermilk
2 tbsp   vegetable oil
20 gm   butter


1 For buttermilk pancakes, combine flour, icing sugar and orange rind in a bowl. Place egg yolks and buttermilk in a jug and whisk lightly to combine, then pour into flour mixture and whisk to combine. In a separate bowl, whisk eggwhites until soft peaks form, then fold through flour mixture and set aside.
2 Halve nectarines and cut each half into 3 wedges. Combine ½ cup sugar, orange juice and Grand Marnier in a large frying pan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook for 1-2 minutes or until syrupy, add nectarines and cook for 1-2 minutes on each side or until nectarines are glazed and just soft. Remove nectarines from pan, add 2 tbsp water and stir to combine, then set aside.
3 Heat half the vegetable oil and butter in a separate frying pan over medium heat. Add ¼ cupfuls of pancake mixture and cook in batches for 2-3 minutes on each side or until golden. Repeat with remaining oil, butter and mixture.
4 Combine remaining sugar and orange rind in a small bowl. Serve pancakes with glazed nectarines, drizzle with pan juices, scatter with orange sugar and dust with icing sugar. Serve with ice-cream or crème fraîche if desired.


RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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