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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

Method

  • 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
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At A Glance

  • Serves 6 people

Drink Suggestion

Peachy, medium-sweet riesling.

Featured in

Mar 2016

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