Vanilla peach pancakes

COOKING TIME: 40 minutes
For the batter
For the batter
  • 300g flour
  • 6 eggs
  • 500ml milk
  • 4 tablespoons olive oil (Filippo Berio) + extra for frying
  • 4 tablespoons of sugar
  • pinch of salt
1 Mix the sugar and salt. Add the eggs and milk. While mixing, add the olive oil.
2 Stir the batter well to prevent lumps from forming (you can also blend with a mixer at low speed).
3 Heat some olive oil in a pan. Pour some of the batter into the hot pan. Let it spread and turn golden. Then flip and cook for another minute. Repeat until all the batter is used up.
For the filling
For the filling
  • 4 peaches
  • approx. 30g vanilla sugar
  • 2 tablespoons olive oil
  • 50-60ml water
1 For the filling, remove the stones from the peaches and slice them.
2 In a pan, heat the olive oil, add the sugar and the peaches. Cook for a couple of minutes. Once the sugar starts to caramelise, add the water and cook for about 5 minutes, stirring.
3 The peaches will release their juice, which will mix with the sugar and, as they cool, will become even thicker.
4 Serve the pancakes with the hot peaches. If you wish, you can sprinkle with almond flakes.
1 This is an excellent way to retell traditions and share a simple idea, one that can be tried anywhere, without spending days searching for ingredients.

  • You can add natural vanilla pods to the peaches.
  • It’s not necessary to use just wheat flour. Adding buckwheat flour will make the taste just as good.
  • Prepare a savoury version: add half the sugar to the batter and serve with sour cream, caviar or quark (or ricotta) with herbs.

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