The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pancakes with quark and peaches

Peaches and maple syrup are a great combination, although you can use whatever fruit is best on the day. You can make the batter ahead; just add the whisked eggwhite at the last minute.

You'll need

175 gm self-raising flour, sieved 300 ml buttermilk 2 eggs, separated 2 tbsp vegetable oil 20 gm butter, diced 6 peaches, halved Caster sugar, for dusting 200 gm quark (see note) Maple syrup, to serve


  • 01
  • For pancake batter, combine flour and a pinch of salt in a bowl. Lightly whisk buttermilk and yolks in a jug to combine, then add to flour and whisk until smooth. Whisk eggwhite in a separate bowl until soft peaks form, then fold into batter.
  • 02
  • Heat half the oil and half the butter in a non-stick frying pan to medium-high heat until butter foams. Add 1/3 cup of batter at a time and cook until bubbles appear (2-3 minutes). Flip and cook until pancake is golden and cooked through (2-3 minutes). Keep warm and repeat with remaining oil, butter and batter.
  • 03
  • Preheat a grill to high. Place peaches cut-side up on a baking tray lined with foil. Scatter with sugar and grill until golden and bubbling (2-3 minutes).
  • 04
  • Serve pancakes warm with peaches, quark and maple syrup.

Note Quark is a soft cheese available from select delicatessens and supermarkets. If it's unavailable substitute ricotta or double cream.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Peachy, medium-sweet riesling.

Featured in

Mar 2016

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.