Pancakes With Peaches And Raspberry Puree - cooking recipe

Ingredients

1 cup raspberries
1/2 cup sugar
2 cups self-rising flour, sifted
1 1/2 cups buttermilk
3 None eggs
2 tbsp butter
2 tbsp packed brown sugar
4 None peaches, cut into wedges

Preparation

Puree raspberries and 1 tbsp of the sugar in a blender until smooth. Strain into a bowl and discard seeds. Refrigerate until ready to serve.
Combine flour and remaining sugar in a large bowl. Whisk buttermilk and eggs in a medium bowl. Add to dry ingredients and whisk until smooth. Add a little water if batter is too thick.
Lightly grease a large nonstick skillet and heat on medium. For each pancake, add 3 tbsp batter and cook for 2 mins, until bubbles appear and begin to pop. Turn and cook for 1 min, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
Cook butter and brown sugar in a medium skillet on high heat until melted. Add peaches and cook for 3-4 mins, until just tender and caramelized.
Stack alternate layers of pancakes and peaches on serving plates. Drizzle with raspberry puree.