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

8 servings Prep: 30 mins

By Food24 December 14 2016
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Ingredients (13)

PANCAKES
4 peaches
30 g castor sugar
1 tsp vanilla — extract
125 g flour — plain
salt — pinch
2 eggs — medium
250 ml milk
1 vegetable oil
SALTED CARAMEL SAUCE
80 g butter
80 g muscovado sugar — light or dark
80 g golden syrup
sea salt — flakes
ice cream — vanilla, to serve
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Method:

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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