|125 ml||vegetable oil|
|1 tsp||vanilla — extract|
|1 Tbs||castor sugar|
|the honeyed nectarine filling|
|75 g||castor sugar|
|pinch||salt and freshly ground black pepper — to taste|
|100||almonds — chopped|
|250 g||cream cheese|
In the bowl of a food processor place all the ingredients except the soda water and blend together well, now add the soda water and blend. Rest the batter for 30 minutes before making the pancakes.
Spray a frying pan with none stick cooking spray. Heat the pan to a medium high heat.
Ladle some batter into the pan and swirl to coat the base of the pan. Cook for one minute each side and then place the cooked pancake onto a plate, continue till you have used up all the batter.
Stone and cut the nectarines into small blocks, set aside till needed. In a large frying pan place the butter, sugar and honey, heat gently till sugar starts to melt, stir the nuts and whiskey and cook stirring for 2 minutes, add the nectarines and stir to coat with the sugar mixture, add a little water if needed, simmer for 4 minutes, remove from the heat. Lay the pancakes out onto a flat surface.
Divide the Nectarine filling in half, reserving the remaining half to garnish the top of the pancakes with. Stir the cream cheese and cream into half of the Nectarine mixture, divide it between the pancakes. Place some filling down the centre of each pancake and roll into a cigar. Place onto a serving plate, spoon over some of the cooked Nectarine mixture, dust with Icing sugar, garnish with a sprig of fresh mint and serve.
Recipe printed with permission by Juicy Delicious