• Cooking Time:
  • Servings:
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  • Ingredients
  • 4 ripe peaches
  • 80g pure icing sugar (5.62 tbs)
  • Juice and zest from 1 large orange
  • 2 tbsp Grand Marnier
  • Optional: Icing sugar, vanilla ice cream or creme fraiche to serve
  • Buttermilk pancakes
  • 150g self-raising flour
  • 50g pure icing sugar (not soft icing mixture!)
  • 1 tsp vanilla extract
  • 2 eggs, seperated
  • 310 mL buttermilk
  • 2 tbsp vegetable oil
  • 20g unsalted butter


  • Sift together the flour and icing sugar and set aside. Whisk together the egg yolks, buttermilk and vanilla, then pour into the flour and whisk together to combine.
  • Beat eggwhites till you have soft peaks, then use a large metal spoon to carefully fold them into the pancake batter. Set this aside for now.
  • Peel the peaches and cut them into segments (eighths if you have large fruit, sixths if you have small). Combine the sugar, orange juice, orange zest and Grand Marnier in a large frying pan and bring to the boil.
  • Cook syrup for 1-2 minutes or till it is slightly reduced and syrupy, then add the peaches and cook them for 1-2 minutes on each side till they are softened and glazed. Remove the peaches and add 2 tbsp water to the syrup, reduce the heat to low and stir the water through till the syrup has dissolved into the water.
  • In a seperate frying pan or griddle, heat half the butter and oil over low-medium heat and fry 1/4 cup of the mixture at a time, cooking each side for 2-3 minutes or till golden brown.
  • Once the pancakes are done, serve them with a few wedges of glazed peaches on each plate, drizzling with the syrup. Serve with ice cream or cream fraiche if you want a little more decadence
  • Read more about this recipe on my food blog - Kitchen Wench

Categories: Breakfast 

Author Credit: Kitchen Wench

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