Skillet Pancakes with Honey Thyme Peaches

 

Puffy and beautifully golden, these pancakes are prefect for breakfast, brunch or dessert.

 
peach_pancake_ripejournal

ingredients

For filling

10g unsalted butter

2 1/2 tablespoons honey

1/2 teaspoon of lemon juice

1 teaspoon fresh thyme leaves

700g Goulburn Valley Peaches in juice

1/2 cup ricotta cheese

For pancakes

1/2 cup all-purpose flour

1/2 cup milk

2 large eggs

1 1/2 tablespoon sugar

1 teaspoon vanilla

1/2 teaspoon salt

30g unsalted butter


method

For honey thyme peaches:

  1. In a small saucepan, melt the butter over low heat. Add 1 tbsp honey, lemon juice and thyme leaves and warm through for about a minute.
  2. Strain peaches and add to pan. Mix gently for another minute or two ensuring the peaches are well coated.
  3. Combine ricotta with remaining honey and serve atop peaches.

For pancakes:

  1. Heat the oven to 200°C. Place the skillet you're using to warm in the oven.
  2. Make the batter: Combine the eggs, milk, flour, sugar, vanilla, and salt in a blender or food processor. Blend for 20 seconds. The batter will be quite loose and liquid. Rest the batter for 20 to 25 minutes.
  3. Remove the skillet from the oven carefully and place on top of the stove. Add the butter and swirl the pan to coat the bottom and sides.
  4. Pour the batter into the skillet, and return to oven and bake for 20 minutes, until the pancakes are puffed and golden.
  5. Remove pancakes from oven and top with honey thyme peaches and a dusting of confectioners’ sugar.