It’s not necessary this Valentine’s day to go out and spend a lot of money on dinners, cruises or extravagant gifts. Stone fruits, such as nectarines are abundant this time of year and if you are prepared to spend some time in the kitchen you can prepare a delicious pancake breakfast or afternoon treat for a loved one with minimal effort.
Here, Chef Jenny Morris shares her recipe for refreshing and delightful nectarine pancakes that will make anyone feel special.
As well as being delicious, these pancakes are also packed full of important vitamins and nutrients. In addition to being low in calories and rich in fiber, nectarines are a good source of vitamin A, vitamin C, and potassium. These nutrients offer significant health benefits in terms of improved metabolism, digestion, and heart health. Nothing says you love someone quite like ensuring they live a little longer.
If you like these you may also want to make Creamy Mango and Coconut Lollies
- 2 cups sifted flour
- 2 XL eggs
- 250 ml milk
- 125 ml Vegetable oil
- 1 tsp vanilla extract
- 1 tbls caster sugar
- 250 ml soda water or sparkling water
- The Honeyed Nectarine Filling
- 10 large Nectarines
- 100 g butter
- 75g caster sugar
- 3 tbls honey
- Pinch of salt
- 100 roughly chopped almonds
- 2 tablespoons of water if needed
- 250 g softened cream cheese
- 125 ml fresh cream
Make the pancakes first - they warm up nicely in a microwave if necessary
In the bowl of a food processor place all the ingredients except the soda water a d blend together well, now add the soda water and blend.
Rest the batter for 30 minutes before making the pancakes.
Spray a frying pan with none stick cooking spray.
Heat the pan to medium-high heat.
Ladle some batter into the pan and swirl to coat the base of the pan.
Cook for one minute each side and then place the cooked pancake onto a plate, continue till you have used up all the batter.
Set aside the pancakes and turn your attention to the filling
Stone and cut the nectarines into small blocks, set aside till needed.
In a large frying pan place the butter, sugar and honey, heat gently till sugar starts to melt, stir the nuts and whiskey and cook stirring for 2 minutes, add the nectarines and stir to coat with the sugar mixture, add a little water if needed, simmer for 4 minutes, remove from the heat.
Lay the pancakes out onto a flat surface.
Divide the Nectarine filling in half, reserving the remaining half to garnish the top of the pancakes with.
Stir the cream cheese and cream into half of the Nectarine mixture, divide it between the pancakes.
Place some filling down the centre of each pancake and roll into a cigar.
Place onto a serving plate, spoon over some of the cooked Nectarine mixture, dust with Icing sugar, garnish with a sprig of fresh mint and serve.