Pancakes Served with Roasted Peaches and Nectarines and Lavender Honey

Whisked pancake batter served with oven-roasted peaches and nectarines caramelized in a lavender-infused honey and orange juice glaze.

Vegetarian Fruit Breakfast Pancakes Michael Caines

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

75.3g

per serving

301.1 g total

Fat

22.2g

per serving

88.6 g total

Protein

11.3g

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range

350

Milk

Unsalted Butter

Fruits

piece

Peach

Quartered and stones removed

piece

Nectarine

Quartered and stones removed

GrainsCereals

200

Plain Flour

Liquids

piece

Orange Juice

Juice only

NutsSeeds

pinch

Salt

sprig

Lavender

Fresh

OilsFats

Vegetable Oil

Other

52.5

Honey

Method

Preheat the oven to 180°C.

Whisk eggs and flour until smooth, then whisk in milk, salt, and 5ml of oil.

Smear a non-stick frying pan with the remaining oil and heat gently.

Ladle pancake mixture into the pan to cover the base evenly.

Cook until golden-brown on both sides and repeat to make eight pancakes.

Heat butter, one sprig of lavender, and honey in an ovenproof pan.

Add fruit to the pan, caramelize lightly, and roast in the oven for five minutes.

Deglaze the pan with orange juice, add fresh lavender, and let rest.

Fill each pancake with fruit and juice, then roll or fold to serve.