Pan-Fried Pancakes with Caramelised Nectarines
Fluffy pancakes paired with buttery caramelised nectarines glazed in honey, brown sugar, and orange juice. The fruit cooks slowly over low heat until deeply golden and sticky, then served warm alongside golden pancakes for a balanced breakfast or brunch that combines light, airy cakes with rich, jammy fruit.
Ingredients
- 1 large free-range eggstandard egg1:1none
any egg size works
- 1 cup self-rising flourall-purpose flour with baking powder1 cup flour + 1 tsp baking powdernoneadds gluten
add baking powder to replicate rise
- 1 cup milk
- sea salt
- 4 nectarines, stones removed and each cut into eight slicespeaches1:1none
similar texture and caramelisation
- 2 tbsp unsalted butter
- 3 tablespoon runny honeymaple syrup1:1none
similar sweetness and consistency
- 2 tablespoon soft brown sugar
- orange juice, from 1 orange
- ½ tablespoon oil, for cooking pancakes, additional as needed
Instructions
- 1
Crack egg into large mixing bowl, add flour, milk, and a tiny pinch of sea salt, whisk until smooth batter forms
- 2
Heat large frying pan over medium heat for about one minute, add half a tablespoon of oil, tilt pan to spread evenly
- 3
Add ladles of batter to pan with space between each, cook for one to two minutes until bubbles appear on surface and bases are golden
- 4
Flip pancakes using fish slice, cook until golden on both sides, transfer to plate
- 5
Repeat with remaining batter, adding half a tablespoon oil between batches as needed
- 6
Heat butter in non-stick frying pan, add nectarine slices without stacking, cook over low heat for about five minutes
- 7
Turn nectarines, cook for further five minutes
- 8
Drizzle honey and sugar over nectarines, stir gently to coat, continue cooking for another five minutes until they begin to colour
- 9
Turn nectarines again to colour other side until beautifully caramelised
- 10
Add orange juice to pan, stir to incorporate sticky caramelised bits, remove from heat
- 11
Serve pancakes topped with nectarine slices and drizzle of syrup
Tips
Use non-stick or well-seasoned frying pan for nectarines to prevent sticking during caramelisation
Space pancake batter portions evenly so they have room to spread without touching
Cook nectarines over low heat to gently caramelise without burning the fruit
Good to Know
Leftover pancakes refrigerate in airtight container up to two days; reheat gently. Nectarine compote stores separately up to three days refrigerated.
Pancake batter may be made up to two hours ahead, covered. Prepare nectarines while cooking pancakes for best caramelisation.
Serve pancakes warm topped with nectarine slices and syrup drizzle. Optional dollop of ice cream bridges warm fruit and cool cream.
Common Mistakes
Overcrowd nectarines in pan to avoid uneven browning and steaming instead of caramelising
Skip orange juice step to avoid missing the deglazing that releases stuck caramel flavour into syrup
Cook nectarines over high heat to avoid burning sugar before fruit softens
Substitutions
any egg size works
add baking powder to replicate rise