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Buttermilk pancakes with glazed white nectarines

Australian Gourmet Traveller breakfast recipe for buttermilk pancakes with glazed white nectarines

By Emma Knowles
  • Serves 6
Buttermilk pancakes with glazed white nectarines
Buttermilk pancakes with glazed white nectarines

Ingredients

Glazed nectarines
  • 6 white nectarines
  • 150 gm caster sugar (2/3 cup)
  • 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 self-raising flour (1 cup)
  • 50 gm icing sugar
  • 1 tbsp finely grated orange rind
  • 2 eggs, separated
  • 310 ml buttermilk (1¼ cups)
  • 2 tbsp vegetable oil
  • 20 gm butter

Method

Main
  • 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.
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  • Author: Emma Knowles