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

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.