Peach & blueberry skillet pancake
Prep 10 mins | Cook 15 mins | Serves 4
¾ cup milk
3 free-range eggs
1 tsp vanilla extract
1/3 cup caster sugar
1 cup plain flour
1 tsp baking powder
1 plump ripe peach, sliced
2 passionfruit, halved
Icing sugar, for dusting
Maple syrup, for drizzling
Step 1 Preheat oven to 240°C/220°C fan-forced. Place a heavy-based 23cm (base) ovenproof frying pan in the oven to heat.
Step 2 Meanwhile, place milk, eggs, vanilla, sugar, salt, flour and baking powder into a blender. Blend until well combined and smooth.
Step 3 Carefully remove hot pan from the oven and add butter. Swirl pan to melt butter. Pour the batter into the pan. Bake for 12-15 minutes until puffed and golden brown. Remove from oven and immediately top with the fruit, dust with icing sugar and serve with maple syrup.
Good for you ... Yellow Peaches
A source of vitamin C, which contributes to the normal functioning of the body’s immune system.
A source of dietary fibre which contributes to the normal function of the intestine.
Peaches have a low GI (42) which means their natural sugars are broken down slowly for absorption into the bloodstream.
Peaches with yellow flesh have some beta-carotene which the body converts to vitamin A.