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Peach and raspberry pancakes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a delightful peach and raspberry pancake stack for your next Sunday brunch!
Ingredients:
  • 350g pkt Buttermilk Pancake Mix
  • 250g Mascarpone
  • 125ml thickened cream
  • 12.00 gm icing sugar mixture
  • 5 yellow peaches, stoned, thinly sliced
  • 250g fresh raspberries
  • 60ml maple syrup
Instructions:
  • Follow the instructions on the pancake mix packet. Heat a non-stick frying pan over medium heat and spray with olive oil. Pour a 1/4-cup (60ml) portion of batter into the pan. Cook until bubbles form on the surface (2-3 mins) then flip until golden. Transfer to a plate, cover with foil, and continue with the rest of the batter.
  • Combine mascarpone, cream, and icing sugar in a small bowl and whip with an electric mixer until thickened.
  • In a medium bowl, mix the peach, raspberries, and 2 tablespoons of maple syrup together.
  • On a serving plate, stack the pancakes one by one, spreading each with a layer of the creamy mascarpone mixture and a fruity peach mixture. Finish by drizzling the stack with the remaining maple syrup before serving.

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