Matt Sinclair's Lemon Pancakes with Stonefruit

Matt Sinclair's Lemon Pancakes with Stonefruit

Prep
20
Cooking time
20
Serves
12

Method

1- In a mixing bowl add the buttermilk, Lemon Infused Extra Virgin Olive Oil and egg yolks and mix gently until combined.

2- In a separate bowl add all dry ingredients and mix to combine.

3- Add the wet mixture to the dry ingredients and fold through to combine, do not over mix.

4- In a clean bowl, add the egg whites and whisk to form soft peaks. Add ½ the eggs whites to the batter and gently fold through. Add remaining egg whites and fold through until combined.

5- Heat a pan on low-medium and melt butter until bubbling. Ladle approximately ¼ cup of mixture into the pan and spread evenly into a small round. Cook on one side until bubbles begin to form on the outer edges, approximately 3 minutes. Flip and cook for a further 3 minutes or until golden brown. Repeat with remaining batter.

6- Meanwhile, in a small bowl add the Lemon Infused Extra Virgin Olive Oil, sugar, cinnamon and a small pinch of salt and mix to combine. Add in the stone fruit and toss to coat. Place a griddle pan on medium-high heat and add a drizzle of olive oil. Place stone fruit cut side down and grill until golden brown and slightly softened. Reserve any excess marinade for garnishing.

7- To serve, stack 2-3 pancakes and top with grilled stone fruit, a dollop of mascarpone and drizzle with extra stone fruit marinade.

8- Dust with icing sugar.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

¼ cup Cobram Estate Lemon Infused Extra Virgin Olive Oil

2 cups buttermilk

2 eggs, separated

2 cups plain flour

2 tsp. baking powder

2 Tbsp. caster sugar

Zest of 1 lemon

Pinch of salt

Oil for cooking

Stonefruit:

¼ cup Cobram Estate Lemon Infused Extra Virgn Olive Oil, plus extra

2 peaches, halved and pitted

2 nectarines, halved and quartered

2 Tbsp. caster sugar

1 tsp ground cinnamon

Salt

Mascarpone to garnish

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