Pancakes with raspberries & peach sauce
recipe
Pancakes with raspberries & peach sauce
No commentsIngredients
- 2 large eggs, separated
- 75ml/3floz milk
- 100g/4oz self raising flour
- 4 tbsp caster sugar
- pinch of salt
- 150g/5oz raspberries, thawed if frozen
- 1 tbsp vegetable oil for frying
- 1 (411g) can peach slices in juice
- ice cream to serve
Serves:
8
Preparation:
20
Total Time:
20min
Directions
More recipes like this
- Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture. Gently stir in the raspberries.
- 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 mins until crisp and golden. Turn over and cook for a further min until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make pancakes.
Source: Lion Quality Eggs
Find more recipes
1 comment
Comments