Tag Archives: Peaches

Scotch Pancakes with Bourbon, Peach and Ginger Compote

I love pancakes. Thick, thin or savoury, I’m in. I’ll extend to their near cousins the waffle too. And I’m not shy about having them for meals that aren’t breakfast or brunch either.

This is a pretty classic scotch pancake recipe made a little more grown up with the addition of booze.  I last made this on pancake day as the dessert course for a major pancake feast. Serve with some crème fraiche to cut through the sweetness of the compote. The scotch pancakes can of course also be made and topped with anything else like golden or maple syrup.  Bacon would be a great addition for breakfast.

Apologies for the shoddy photo.

Serves 4 – 262 Kcal per serving


Scotch Pancake Ingredients:

125g Self Raising Flour
2 tbsp Caster Sugar
1/2 tsp Sea Salt Flakes
1 Large Egg
150ml Skimmed Milk
Frylight Spray (not the Olive Oil one)

Bourbon, Peach and Ginger Compote Ingredients:

1 tin Peach Slices or Halves in Juice
1 ball Stem Ginger
1 tbsp Dark Brown Sugar
2 tbsp Bourbon

To make the compote:

Chop 1 tin Peach Slices or Halves in Juice into small pieces and add to a small saucepan along with a finely diced 1 ball Stem Ginger and 1 tbsp Dark Brown Sugar. Place on a medium heat and bring to a gentle boil, stirring the sugar in until melted.

Add 2 tbsp Bourbon and leave the compote to simmer gently while you make the pancakes.

Tip – Add a little water if the compote starts to become dry. 

To make the Pancakes:

Measure 125g Self Raising Flour, 2 tbsp. Caster Sugar and 1/2 tsp Sea Salt Flakes into a medium mixing bowl and stir to combine.

Make a well in the centre of the bowl and add 1 Large Egg.  Start adding 150ml Skimmed Milk bit by bit and whisking the batter until all the milk is combined. Try to whisk any lumps out when the mix is still quite thick as they are harder to get out a more liquid batter.

Turn the oven onto a low heat to keep the batches of pancakes warm as you go along.

Heat a medium frying pan to just smoking point then turn down to a medium heat.

Spray the pan with 3 sprays of Frylight Spray.

Using a tablespoon of batter for each, make 4 piles of batter in the pan, leaving room for each to spread a little. If they spread and touch, it isn’t an issue but try to make them not touch for rounder pancakes.

When little bubbles start to appear on the surface – about a minute, flip each pancake over. Start with the first one you put in the pan and work round in the same order.

Leave the pancakes for another 30-60 seconds and check the colour underneath. when golden brown, remove from the pan and transfer to a plate in the oven to keep warm.

Repeat the process until all of the batter is used, there should be circa 16 pancakes made in 4 batches.

Serve 4 warm pancakes per portion with the warm compote and some crème fraiche.

They can be rewarmed for 20 seconds in the microwave or in a dry pan and will keep for a couple of days.

The compot will last up to a week in the fridge.


Peach and Ginger Crumble

I am a fruit dodger. There I’ve said it. I hate apples, pears, raspberries, blueberries, melon and everything flavoured by them. I can’t tuck into a fresh peach, apricot or orange although I do like their flavour. Strawberries are bearable but only covered in some sugar and I will have some of these softer fruits baked with sugar for a pudding. I can eat a banana in a pinch but I have to buy the kids size ones or I get overwhelmed by the texture.

Crumble is therefore an issue. I love the crumble, but I generally hate the fruit. I am however extremely talented at siphoning crumble off of fruit!. I do however sometime make my own with my preferred 20% fruit to 80% crumble ratio. I have found that I don’t mind a peach crumble, especially with the addition of my favourite spice – ginger.

You have been warned – I like everything very sweet. This recipe is acclimatised to my tastes – you can vary it by leaving out the sugar in the fruit, reducing the sugar in the crumble, even doubling the amount of fruit and/or halving the amount of crumble (wierdos!)

Best served with custard, clotted cream or double cream are also options, as is crème fraiche which works to cut through the sweetness quite well.

Serves 4



8 Fresh Peaches or 2 tins Peach Slices
25g Dark Brown Sugar (Muscovado)
1 ball Stem Ginger
2 tbsp Syrup from Stem Ginger Jar
200g Self Raising Flour
100g Light Spread (Or butter)
100g Caster Sugar
1 tbsp Demerara or Caster Sugar

Preheat the oven to 200c or equivalent.

Peel and chop 8 Fresh Peaches into small chunks and put into a medium saucepan onto a medium heat with a splash of water. Or slice 2 Tins of Sliced Peaches and do them same.

Add 25g Dark Brown Sugar to the peaches along with 1 ball Stem Ginger, finely diced and 2 tbsp Syrup from the Stem Ginger Jar and leave to simmer gently while making the topping.

Dollop little hunks of 100g Light Spread into 200g Self Raising Flour and rub in.

Tip – Using the tips of your fingers rub the spread through the flour until the mixture has the texture something like breadcrumbs. Some bigger lumps won’t kill anyone.

Stir 100g Caster Sugar through the flour and spread mix and set aside.

Check the fruit mix – the sugar should be dissolved and the fruit soft most of the way though. If it at all dry, stir through a little more water. Take off the heat.

Line a tin or oven dish, ideally with greaseproof paper.

Tip – I usually use loaf or cake tin liners from poundland for easy clean-up. Otherwise butter the dish.

Tip the fruit mix into the lined tin/dish and pour over the topping mix. Spread the topping so it covers the fruit.

Tip – I tend to heap the topping slightly higher in the middle to ensure a gooey centre and help the fruit juices to attractively bubble up the sides.

Tip – Perversely I sometimes put a layer of topping on the bottom for extra gooeybits like in the below pic.

Sprinkle 1 tbsp of Demerara or Caster Sugar over the top for crunch and pop in the oven for around 30 minutes until the top is golden brown.

Serve as mentioned above with custard, cream, clotted cream or crème fraiche.

Warning – the fruit will be hotter than hell – try to give it a few minutes so as not to burn your mouth!