Serve up these Peach and raspberry pancakes for a fancy breakfast or brunch on the weekend. Layered with sweet creamy goodness, no one will be able to resist!
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 350g pkt Coles Buttermilk Pancake Mix
- 250g Coles Mascarpone
- ½ cup (125ml) thickened cream
- 1 tbs icing sugar mixture
- 5 yellow peaches, stoned, thinly sliced
- 250g fresh raspberries
- ¼ cup (60ml) Coles Finest Maple Syrup
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Method
Step 1
Prepare the pancake mix following packet directions. Heat a non-stick frying pan over medium heat. Spray with olive oil spray. Pour ¼-cup (60ml) portion of batter into the pan. Cook for 2-3 mins until bubbles appear on the surface. Turn and cook for a further 1 min or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining pancake batter.Step 2
Use an electric mixer to beat the mascarpone, cream and icing sugar in small bowl until mixture thickens.Step 3
Combine the peach, raspberries and 2 tbs of the maple syrup in a medium bowl.
Step 4
Place 1 pancake on a serving plate. Spread with a little of the mascarpone mixture. Top with a little of the peach mixture. Continue layering with remaining pancakes, mascarpone mixture and peach mixture. Drizzle with remaining maple syrup to serve.
Peach and raspberry pancakes
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 350g pkt Coles Buttermilk Pancake Mix
- 250g Coles Mascarpone
- ½ cup (125ml) thickened cream
- 1 tbs icing sugar mixture
- 5 yellow peaches, stoned, thinly sliced
- 250g fresh raspberries
- ¼ cup (60ml) Coles Finest Maple Syrup
Description
Serve up these Peach and raspberry pancakes for a fancy breakfast or brunch on the weekend. Layered with sweet creamy goodness, no one will be able to resist!
Method
Step 1
Prepare the pancake mix following packet directions. Heat a non-stick frying pan over medium heat. Spray with olive oil spray. Pour ¼-cup (60ml) portion of batter into the pan. Cook for 2-3 mins until bubbles appear on the surface. Turn and cook for a further 1 min or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining pancake batter.Step 2
Use an electric mixer to beat the mascarpone, cream and icing sugar in small bowl until mixture thickens.Step 3
Combine the peach, raspberries and 2 tbs of the maple syrup in a medium bowl.
Step 4
Place 1 pancake on a serving plate. Spread with a little of the mascarpone mixture. Top with a little of the peach mixture. Continue layering with remaining pancakes, mascarpone mixture and peach mixture. Drizzle with remaining maple syrup to serve.