Pancakes with raspberries & peach sauce

2. Heat a little oil in a large frying pan. Drop two to three large spoonfuls of the pancake mixture into the hot pan and cook for 2 mins until crisp and golden. Turn over and cook for a further 1 min until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 8 pancakes.

3. To make the sauce: puree the peaches and juice in a food processor until smooth. Serve the pancakes sandwiched with ice cream and peach sauce.