Honeyed nectarine filled pancakes

With stone fruit in full season, you have to try this delicious recipe!


Pancakes are always a winner – whether they’re sweet or savoury. Treat your family with these delicious honeyed nectarine filled pancakes for tea time or Sunday dessert.

ALSO SEE: 4 yummy waffle recipes perfect for Sunday brunch

Ingredients for the pancakes: 

Make the pancakes in advance as you can warm them up quite easily in a microwave if want to serve them hot.

*Makes 8-10 thin pancakes

  • 2 cups sifted flour
  • 2 XL eggs
  • 250ml milk
  • 125ml vegetable oil
  • 1tsp vanilla extract
  • 1Tbs caster sugar
  • 250ml soda water or sparkling water


  1. Place all the ingredients, except the soda water, in a food processer’s bowl and blend well.
  2. Add the soda water to the mixture and blend.
  3. Rest the batter for 30 minutes before making the pancakes.
  4. Spray a frying pan with non-stick cooking spray.
  5. Heat the pan to a medium high heat.
  6. Ladle some batter into the pan and swirl to coat the base of the pan.
  7. Cook for one minute each side and then place the cooked pancake onto a plate. Continue until you have used up all the batter.

Ingredients for the honeyed nectarine filling: 

  • 10 large nectarines
  • 100g butter
  • 75g caster sugar
  • 3 Tbs honey
  • Pinch of salt
  • 100 roughly chopped almonds
  • 2 Tbs of water, if needed
  • 250g softened cream cheese
  • 125ml fresh cream


  1. Stone and cut the nectarines into small blocks and set aside until needed.
  2. In a large frying pan, place the butter, sugar and honey. Heat gently until the sugar starts to melt. Stir in the nuts and whiskey, and cook for 2 minutes. Add the nectarines and stir to coat with the sugar mixture. Adding a little water as needed, simmer for 4 minutes and remove from the heat.
  3. Place the pancakes out onto a flat surface.
  4. Divide the nectarine filling in half, reserving the remaining half to garnish the top of the pancakes.
  5. Stir the cream cheese and cream into half of the nectarine mixture and divide between the pancakes.
  6. Place some filling down the centre of each pancake and roll into a cigar.
  7. 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 by Jenny Morris

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