Reuben Riffel’s peachy pancakes with ice cream and salted caramel sauce
|30 g||castor sugar|
|1 tsp||vanilla — extract|
|125 g||flour — plain|
|salt — pinch|
|2||eggs — medium|
|80 g||muscovado sugar — light or dark|
|80 g||golden syrup|
|sea salt — flakes|
|ice cream — vanilla, 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