It's Sunday morning, and like every Sunday morning, I'm thinking about breakfast. Today, sadly, I'm just grabbing a cereal bar as I frantically pound the Refresh button, trying to get Glastonbury tickets, but I'm dreaming about the birthday breakfast I cooked up for Matt a couple of weeks ago.
Matt loves peaches, so the thought came to me to make something combining peaches and pancakes. It didn't take long to decide on caramelised peaches with pancakes, so I did a bit of hunting online for the best recipe. I ended up combining a few and improvising heavily, so I feel justified in passing this off as my own!
This was incredible. The peaches I used were not quite ripe, but once they'd cooked for a while they were soft and delicious. I also cooked the peaches a couple of days ahead of time and just reheated them in a frying pan, which worked really well. They weren't quite as good as when they were fresh, but still pretty epic. Oh, and the smell - your house will smell of Christmas candles for the rest of the day. Amazing.
Caramelised peaches and cinnamon pancakes
3 peaches (roughly assume 1-1.5 peaches per person – we went 1.5 and it was a really good amount)
100g dark brown sugar
1/2 tsp of cinnamon
Juice of ½ a lemon
125g plain flour
2 tbsp sugar
1 tbsp baking powder
175 ml milk
2 tbsp cooking oil
Butter or oil, for greasing the pan
2 tbsp marscapone, for serving (optional)
1. Peel the peaches (I used a potato peeler) then slice them fairly thin (into eighths or tenths).
2. Melt the butter in a frying pan then add the sugar and cinnamon
3. Stir together until melted – this should only take a minute or so
4. On a medium heat, place all of your peaches in the frying pan – they should lie flat on the pan, cut side down (rather than peeled side)
5. Cook for 3-4 minutes on each side, checking regularly to check they don’t burn (they shouldn’t, because the butter and the peach juice should keep them moist)
6. If your peaches are underripe, cover your pan with a large saucepan lid and leave the peaches to cook for about 10-20 minutes
7. Keep checking, stirring, flipping etc until they’re done. And there’s only one way to find out – spear one of those bad boys and taste it! The longer you cook them, the softer they’ll go.
1. Stir together the flour, sugar, baking powder and salt in a big bowl.
2. In another bowl or jug, beat the eggs, milk and oil.
3. Add the wet mix to the dry ingredients and combine thoroughly.
4. Heat some butter or oil in a hot frying pan, and spoon a little batter in, in the shape of a circle
5. Use about 60ml for each pancake, depending on how big you want them to be. You should be able to do 2 or 3 at a time.
6. Turn when bubbles form on top and edges are a bit dry; cook until second side is a lovely golden brown.
1. Stack pancakes on a plate
2. Spoon peaches on the top and drizzle peach juice all over them
3. Finish with a blob of marscapone
4. Turn your back for a minute so all your peaches and marscapone can fall off your pancakes
5. Sigh at your terrible presentation, and stuff your face anyway.