Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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).
  • Serve pancakes warm with peaches, quark and maple syrup.