Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
10
- 3 1/2teaspoons baking powder
- 1 1/2 cup plain flour
- 1 1/4 cup milk
- 3tablespoons butter, softened
- 2teaspoons vanilla extract (save 1 tsp vanilla extract foir nectarine syrup)
- 2 overripe nectarines, stones removed
- 1 overripe nectarine, roughly chopped
- 1/2 cup golden syrup
- 1 free range egg
- 2tablespoons brown sugar
- 1tablespoons caster sugar
Nutrition per serving
870kJ / 208Cal
870 Kilojoules or 208 Calories
10% of daily energy intake*
Protein
4.2grams
Fat
6.8grams
Carbs
32.3grams
Sugars
17.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 150ºC. Place the nectarines and milk in a blender and blend until smooth. Add the flour, baking powder, vanilla, sugar, egg, butter and 1 tsp salt and blend until well combined.
Step 2 of 4
For the nectarine syrup, place nectarine, vanilla and sugar in a small saucepan over medium heat and cook until reduced to a jam-like consistency. Remove from the heat and stir in the golden syrup. Set aside.
Step 3 of 4
Heat a medium non-stick frying pan over medium-low heat and use paper towel to grease with a little butter. Add 1/3 cup pancake batter to the pan and cook for 2 minutes or until bubbles appear on the surface of the pancake. Flip over and cook for a further 1 minute or until golden and cooked through. Transfer to a plate, cover with foil and place in the oven to keep warm. Repeat with the remaining pancake batter to make 10 pancakes.
Step 4 of 4
Serve pancakes stacked together, drizzled with nectarine syrup.
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