Peach Pancakes

Serves: 10

Ingredients

For the Pancakes:

100ml Millac Gold Double

200g plain flour, sifted

pinch of salt

2 eggs

175ml water

For the Filling:

400ml Millac Gold Double, whipped

50g caster sugar

2 cans peach slices, drained (approx 500g drained weight)

Method

Beat the eggs and add the sifted flour and salt.

Mix together the 100ml Millac Gold Double with 175ml of water and whisk into the batter.

Pour the batter into a heated pan until it thinly coats the base.

Cook over a moderate heat until golden brown on the underside. Flip the pancake over and cook the other side until golden brown.

Slide the pancake out of the pan on to a plate.

Whip together the Millac Gold Double and the caster sugar until thick.

Cut the peach slices and add to the Millac Gold Double.

Fold the pancakes into quarters and fill with the peaches and cream.