Sugar, butter, a dash of vanilla extract, maybe a little cream?
It’s hard to imagine any fruit on this earth not tasting amazing after being gently cooked until tender and lusciously sweet, glistening in a caramelised glaze.
I chose banana and peach because I was feeling all summery sashaying about the kitchen in my floral summery dress, but almost any fruit, especially stone fruits would go well with this style of dish. Think stewed, cinnamon and clove-scented apples or orange segments (add some brandy if you’re feeling particularly fancy)… Or maybe even nectaries, pineapple or pear?
Sweet fruit, fluffy pancakes, topped with some crunchy walnuts, this recipe is sweet and indulgent.
So if you’re feeling like a particularly naughty start to the weekend or feel like indulging in a sweet dessert after a hard day, but don’t want to feel completely guilty (hey, it has fruit in it, okay!!!), read on.
This recipe serves 2 hungry beasts.
Basic Pancake Mix:
- 300g (2 cups) self-raising flour
- Pinch of salt
- 500ml (2 cups) milk
- 2 eggs
- 60g butter, melted
- 1 tsp vanilla extract (optional)
For the fruit:
- 1 peach, cut into wedges (leave the skin on)
- 1 banana, peeled and halved
- 2 tbsp butter (you’re supposed to use unsalted, but I like using salted butter)
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- A dash of cream, if you so desire (this makes a more smooth, velvety caramel)
- 1/2 cup toasted walnuts, pecans or slivered almonds
- Ice-cream or double cream, to serve
- Make the pancakes first. Combine flour, salt, milk, eggs, butter and vanilla extract (if you are using it). Whisk until well combined.
- Get your non-stick frying pan started over a low-medium heat. I don’t grease the pan prior to cooking my pancakes, but feel free to if that’s your thing.
- Using a soup ladle or some other kind of scoop or measuring cup to ensure consistency (unlike me, who freestyled it and it shows), pour the pancake batter into the pan. When it begins to bubble on top, flip them over gently. Once both sides are golden brown, remove them and set them aside to keep warm while you continue on making more pancakes.
- If you’re really good at multitasking, start with the fruit. It doesn’t take very long to cook and can burn really easily so it needs your undivided attention. Over low heat, melt the butter in a non-stick, deep frying pan. Add the sugar and vanilla extract and wait for it to develop a slightly richer, darker colour. Add your peaches and banana and fry for about 2-5 minutes per side, until glossy and the caramel mixture has thickened a little.
- If you want to add cream for a more velvety caramel, remove the fruit and then whisk in your cream after turning the pan off.
- Stack your pancakes (about 2-3 per serve) and top with caramelised fruit. Drizzle remaining caramel over the fruit and pancakes. Top with toasted nuts. Serve with a dollop of ice-cream or double cream.
- Start your diet tomorrow.