Peach Pancakes
You should be peachy keen for this pud - pancakes filled with succulent fresh peaches - after Couscous Royale. The beauty lies not only in the flavour, but also the fireworks you create beforehand, when you flambe the brandy-covered pancakes before serving.

Stamp the basic batter recipe forever on your tastebuds (or in your cookbook). It will prove infinitely useful for future creations. "Practice makes perfect," says the old maxim, so it's worth making two practice pancakes to get the feel of creating the perfect one. It's easy once you know how. Enjoy!

INGREDIENTS
PANCAKE MIXTURESAUCE
  • 8oz (225g) plain flour, sifted
  • 2 eggs, size 2
  • 1 tblsp (15ml) nut oil
  • Pinch salt
  • 15fl oz (450ml) milk
  • oil for frying
  • 4 fresh peaches, stoned, skinnd & sliced
  • 2oz (50g) butter
  • 1 tblsp (15ml) orange juice
  • 4 tblsp (60ml) brandy
  • Icing sugar, for dusting
  • 1.5oz (40g) blanched almonds, chopped (optional)
Blend flour, eggs, nut oil, salt and milk in a liquidiser, then allow to stand for 30 minutes. Oil a small frying pan and cook pancakes until golden on both sides. Then fold each in four and fill one pocket with sliced peach.

For the sauce, melt the butter gently in a large frying pan and lay the filled pancakes in it in a single layer. Pour orange juice and brandy over the pancakes, then set alight with a match and allow to flame.

When the flame has died down, lift the pancakes from the pan. Serve each one dusted with a little icing sugar and a few almonds, if using, scattered over the top.

Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)