| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 2-4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 500 |
| Fat | 20.9g |
| Saturates | 11.9g |
| Protein | 23.9g |
| Carbs | 57g |
| Sugars | 30.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Whisk the ingredients for the pancake batter in a large bowl with a pinch of salt and allow to sit for 15 minutes. Meanwhile, stone the peaches and place them cut side up in a roasting tray.
Dot the butter onto the peaches, then place in the oven and roast for 20-30 minutes until soft and syrupy.
Remove from the tray and add 2 tbsp boiling water to the juices in the tray.
Stir until syrupy then set aside.
Melt a little coconut oil in a non-stick frying pan and drop ¼ cup of the batter into the pan to form a large pancake.
When the surface of the pancake starts to bubble, flip and cook through.
Repeat with the remaining batter.
Stack the pancakes and top with the roasted peaches.
Drizzle over the peach caramel and top with the pistachio slivers.
