Good Food
Ingredients
Method
1.Puree raspberries and 1 tbsp of caster sugar in a blender until smooth. Strain puree into a jug and discard seeds. Chill until required.
2.Combine flour and remaining caster sugar in a bowl and make a well in centre. ln a separate bowl, whisk together buttermilk and eggs. Pour into well and whisk until smooth. Add a little water if batter is too thick.
3.Lightly grease a large non-stick frying pan on medium heat. Add 1/4 cup measures of batter and cook for 2 mins, until bubbles appear and begin to pop. Turn and cook for 1 min, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
4.Heat butter and brown sugar in a medium frying pan on high, until melted. Add peach wedges and cook for 3-4 mins, until just tender and caramelised.
5.Stack alternate layers of pancakes and peaches on serving plates. Drizzle with raspberry puree to serve.
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