My latest foodie adventures include Pancake Day Inspiration with chef Arup Dasgupta. I was treated to a lesson on how to create the most delicious Scotch Pancakes with Peach Compote.Pancakes are great to enjoy all year and the excuse of pancake day means getting to flex your flipping skills and enjoy one (or five) pancakes. The best thing about pancakes is how versatile they are. Do you have them sweet? savoury? or a mix of both? Enjoy this Scotch Pancakes recipe.
First make the compote, add the fresh peaches and sugar to a non-stick pan and cook until caramelised. Set aside.
For the pancakes, sieve the flour, baking powder, salt and sugar into a bowl.
Whisk the egg yolks until they are fluffy, add milk. Stir.
Add half to the dry ingredients to the egg and milk mixture and whisk until you have a thick and lump free batter. Gradually add the second half of the liquid while whisking and carry on until the batter is lump free.
Heat a non-stick pan. When hot add a couple of sprays of sunflower oil and rub with a kitchen towel. Add a ladle full of batter. Leave to cook until bubbles appear on the surface. Turn with a rubber spatula, and cook on the other side.
Set aside and cook the rest. For best results keeping the pancakes warm place them on a warm plate and then cover with a clean tea towel.
Notes
•You can make the batter ahead of time and leave in the fridge until ready.•Cover the pancakes with a clean tea towel if making a stack to share on the table. This will help keep them warm.