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.
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
- Place all the ingredients, except the soda water, in a food processer’s bowl and blend well.
- Add the soda water to the mixture and blend.
- Rest the batter for 30 minutes before making the pancakes.
- Spray a frying pan with non-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 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
- Stone and cut the nectarines into small blocks and set aside until needed.
- 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.
- Place the pancakes out onto a flat surface.
- Divide the nectarine filling in half, reserving the remaining half to garnish the top of the pancakes.
- Stir the cream cheese and cream into half of the nectarine mixture and divide 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 by Jenny Morris
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