RECIPE BY:

Matt Sinclair

SERVING SIZE:

12 people

INGREDIENTS:

• ¼ cup Cobram Estate Lemon Infused Olive Oil
• 2 cups buttermilk
• 2 eggs, separated
• 2 cups plain flour
• 2 tsp. baking powder
• 2 Tbsp. caster sugar
• Zest of 1 lemon
• Pinch of salt
• Oil for cooking

STONE FRUIT:

• ¼ cup Cobram Estate Lemon Infused Olive Oil, plus extra
• 2 peaches, halved and pitted
• 2 nectarines, halved and quartered
• 2 Tbsp. caster sugar
• 1 tsp ground cinnamon
• Salt
• Mascarpone to garnish

METHOD:

• In a mixing bowl add the buttermilk, olive oil and egg yolks and mix gently until combined.
• In a separate bowl add all dry ingredients and mix to combine.
• Add the wet mixture to the dry ingredients and fold through to combine, do not over mix.
• In a clean bowl, add the egg whites and whisk to form soft peaks. Add ½ the eggs whites to the batter and gently fold through. Add remaining egg whites and fold through until combined.
• Heat a pan on low-medium and melt butter until bubbling. Ladle approximately ¼ cup of mixture into the pan and spread evenly into a small round. Cook on one side until bubbles begin to form on the outer edges, approximately 3 minutes. Flip and cook for a further 3 minutes or until golden brown. Repeat with remaining batter.
• Meanwhile, in a small bowl add the olive oil, sugar, cinnamon and a small pinch of salt and mix to combine. Add in the stone fruit and toss to coat. Place a griddle pan on medium-high heat and add a drizzle of olive oil. Place stone fruit cut side down and grill until golden brown and slightly softened. Reserve any excess marinade for garnishing.
• To serve, stack 2-3 pancakes and top with grilled stone fruit, a dollop of mascarpone and drizzle with extra stone fruit marinade.
• Dust with icing sugar.