Dessert Pancakes with Fruit in Syrup

Dessert Pancakes with Fruit in Syrup

PANCAKES WITH FRUIT SYRUP

INGREDIENTS

  • Fruitlips Guavas and Peaches in Syrup
  • Cream or Cream Cheese
  • Batch of Pancakes

PANCAKE MIXTURE

INGREDIENTS

  • 4 x Large Eggs
  • 2⅓ cups Milk
  • ⅔cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 2⅓ cups All-Purpose Flour
  • ½ Teaspoon Kosher Salt
  • 4 Tablespoons Unsalted Butter , melted

METHOD

Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy.

Add flour and salt and blend just to combine.

Cover batter and chill at least 1 hour.

Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom.

Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes.

Slide a spatula underneath pancake to loosen and carefully flip.

Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate.

TOP TOP / Tent with foil to keep warm while you cook remaining crepes.

Recipe sourced from Bon Appetite

 

PLATING METHOD

Fold pancakes into to triangles and style on platter or individual plates

Serve Fruit in Syrup and toppings on the side for guests to help themselves

Decant syrup from jar and serve in a jug for guests to drizzle over pancakes