Try this: Peach & blueberry skillet pancake

Recipe supplied by

Recipe supplied by

Preparation: 10 mins

Cooking: 15 mins

Ingredients for four

  • 3⁄4 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


  1. Preheat oven to 240°C/220°C fan-forced. Place a heavy-based 23cm (base) ovenproof frying pan in the oven to heat.
  2. Meanwhile, place milk, eggs, vanilla, sugar, salt, flour and baking powder into a blender. Blend until well combined and smooth.
  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.