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Buttermilk pancakes with glazed white nectarines

You'll need

  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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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