Ingredients
6 yellow peaches cut in half, stone out then into slices
Pancakes
1½ cup buttermilk
1½ cup rolled oats (I use Four Leaf from Tarlee)
20g honey
60g eggs
1 egg yolk
75g self raising flour
1 pinch salt flakes
1 one-inch stick cinnamon freshly ground or infused in heated milk before using
¼ tspn nutmeg
½ tspn lemon zest
To serve cream
Syrup
350g caster sugar
250ml water
250ml Verjuice
6 yellow peaches cut in half, stone out then into slices
Pancakes
1½ cup buttermilk
1½ cup rolled oats (I use Four Leaf from Tarlee)
20g honey
60g eggs
1 egg yolk
75g self raising flour
1 pinch salt flakes
1 one-inch stick cinnamon freshly ground or infused in heated milk before using
¼ tspn nutmeg
½ tspn lemon zest
To serve cream
Syrup
350g caster sugar
250ml water
250ml Verjuice
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Methods
FOR SYRUP:
1
Put ingredients into a non-reactive saucepan and boil for 15 minutes to make a sugar syrup.
FOR PEACHES:
2
Put three peaches cut in half, cut side down into a small saucepan or fry pan. Pour 3 ½ cups sugar syrup over peaches and poach over medium heat for 20 minutes.
3
Allow to cool enough to slip the skins off and reduce a portion of the wonderfully rosy syrup you’re left with. (The balance will remain refrigerated and can be added to for further poaching. Each time you poach you’ll increase the rosy hue).
FOR PANCAKES:
4
Pour buttermilk over oats and leave for 10 minutes.
5
Add honey, eggs and Extra Virgin Olive Oil.
6
In a fresh bowl, sift the self-raising flour. Add a pinch of salt flakes, ground cinnamon, nutmeg and lemon zest.
7
Pour wet mix into the flour and combine well. Leave for at least an hour if not overnight.
TO COOK:
8
Place a small piece of butter in a pan and allow to sizzle. Pour desired pancake size into pan and cook until golden brown on first side and then flip over and repeat.
9
Allow to cool a little and serve with poached peaches and crème fraiche.
10
Maggie's Tip: The pancake mixture is best done the night before and left refrigerated.
FOR SYRUP:
1
Put ingredients into a non-reactive saucepan and boil for 15 minutes to make a sugar syrup.
FOR PEACHES:
2
Put three peaches cut in half, cut side down into a small saucepan or fry pan. Pour 3 ½ cups sugar syrup over peaches and poach over medium heat for 20 minutes.
3
Allow to cool enough to slip the skins off and reduce a portion of the wonderfully rosy syrup you’re left with. (The balance will remain refrigerated and can be added to for further poaching. Each time you poach you’ll increase the rosy hue).
FOR PANCAKES:
4
Pour buttermilk over oats and leave for 10 minutes.
5
Add honey, eggs and Extra Virgin Olive Oil.
6
In a fresh bowl, sift the self-raising flour. Add a pinch of salt flakes, ground cinnamon, nutmeg and lemon zest.
7
Pour wet mix into the flour and combine well. Leave for at least an hour if not overnight.
TO COOK:
8
Place a small piece of butter in a pan and allow to sizzle. Pour desired pancake size into pan and cook until golden brown on first side and then flip over and repeat.
9
Allow to cool a little and serve with poached peaches and crème fraiche.
10
Maggie's Tip: The pancake mixture is best done the night before and left refrigerated.
