Peach & blueberry skillet pancake

Prep 10 mins | Cook 15 mins | Serves 4

¾ cup milk
3 free-range eggs
1 tsp vanilla extract
1/3 cup caster sugar
Pinch salt
1 cup plain flour
1 tsp baking powder
40g butter

To serve:
125g blueberries
1 plump ripe peach, sliced
2 passionfruit, halved
Icing sugar, for dusting
Maple syrup, for drizzling

Step 1 Preheat oven to 240°C/220°C fan-forced. Place a heavy-based 23cm (base) ovenproof frying pan in the oven to heat.

Step 2 Meanwhile, place milk, eggs, vanilla, sugar, salt, flour and baking powder into a blender. Blend until well combined and smooth.

Step 3 Carefully remove hot pan from the oven and add butter. Swirl pan to melt butter. Pour the batter into the pan. Bake for 12-15 minutes until puffed and golden brown. Remove from oven and immediately top with the fruit, dust with icing sugar and serve with maple syrup.

Good for you ... Yellow Peaches
Yellow Peaches

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.

A source of dietary fibre which contributes to the normal function of the intestine.

Peaches have a low GI (42) which means their natural sugars are broken down slowly for absorption into the bloodstream.

Peaches with yellow flesh have some beta-carotene which the body converts to vitamin A.