Pancakes with quark and peaches

AT A GLANCE

  • Serves 6 people

Peaches and maple syrup are a great combination, although you can use whatever fruit is best on the day. You can make the batter ahead; just add the whisked eggwhite at the last minute.

  • 175 gm self-raising flour, sieved
  • 300 ml buttermilk
  • 2 eggs, separated
  • 2 tbsp vegetable oil
  • 20 gm butter, diced
  • 6 peaches, halved
  • Caster sugar, for dusting
  • 200 gm quark (see note)
  • Maple syrup, to serve
01   For pancake batter, combine flour and a pinch of salt in a bowl. Lightly whisk buttermilk and yolks in a jug to combine, then add to flour and whisk until smooth. Whisk eggwhite in a separate bowl until soft peaks form, then fold into batter.
02   Heat half the oil and half the butter in a non-stick frying pan to medium-high heat until butter foams. Add 1/3 cup of batter at a time and cook until bubbles appear (2-3 minutes). Flip and cook until pancake is golden and cooked through (2-3 minutes). Keep warm and repeat with remaining oil, butter and batter.
03   Preheat a grill to high. Place peaches cut-side up on a baking tray lined with foil. Scatter with sugar and grill until golden and bubbling (2-3 minutes).
04   Serve pancakes warm with peaches, quark and maple syrup.

Note Quark is a soft cheese available from select delicatessens and supermarkets. If it's unavailable substitute ricotta or double cream.

Topics:

BUTTERMILK, MODERN AUSTRALIAN, AUTUMN, FEATURE, EGGS, MAPLE SYRUP, PEACHES, BREAKFAST

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUÑOZ

Drinking Suggestion:

PEACHY, MEDIUM-SWEET RIESLING. , suggested by MAX ALLEN

FEATURED IN

Mar 2016

Mar 2016

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