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Reuben Riffel’s peachy pancakes with ice cream and salted caramel sauce

Ingredients 14
Servings 8
Time 00:30


  • 4
    South African peaches or nectarines, pitted and sliced
  • 30
    castor sugar
  • 1
    vanilla extract
  • 125
    plain flour
  • pinch salt
  • 2
    medium eggs
  • 250
  • 1
    vegetable oil
  • Salted caramel sauce:
  • 80
  • 80
    light or dark muscovado sugar
  • 80
    golden syrup
  • generous pinch sea salt flakes
  • vanilla ice cream, to serve



Put the sliced South African peaches or nectarines into a saucepan with the sugar, vanilla extract and 150ml water. Heat and simmer gently for 5-6 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.

Heat a small pancake pan or heavy-based frying pan and add a few drops of oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether, adding a few drops of vegetable oil each time. Keep them in a warm place as you cook them.

To make the salted caramel sauce, put the butter, muscovado sugar and syrup into a saucepan and heat gently until melted, then simmer for 1 minute. Remove from the heat and add the sea salt. Taste and check, adding a little more salt if needed. Serve the pancakes, topped with the peaches, scoops of ice cream and the salted caramel sauce.

Reprinted with the permission of Beautiful County, Beautiful Fruit 

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