2 peaches, cut into chunky wedges

1 tbsp honey

2 thyme sprigs, leaves picked

4 Purely Organic eggs

100 g milk

240g self-raising flour

1 tsp baking powder

pinch of salt

1 tbsp butter

4 tbsp mascarpone cream

2 tsp maple syrup

½ lemon, zest




1. Preheat the oven to 200*C. Spread the peached out on a baking tray lined with baking parchment. Drizzle with the honey and sprinkle the thyme over. Roast for 20 minutes until the peaches are soft and start to caramelise.

2. Whisk together the eggs and milk in a small bowl. Combine the flour, baking powder and salt in another bowl. Add the wet ingredients gradually, making sure there is no lumps in the batter. Melt the butter in a non-stick frying pan over a medium heat. Lower the heat and add 2 tablespoons of butter to the pan. Fry for 2 minutes, then flip and cook for further 2 minutes until the pancake is golden brown. Transfer onto a cooling rack and continue with frying the remaining batter.

3. Mix together the mascarpone, maple syrup and lemon zest.

4. Serve the pancakes with a tablespoon of cream and roasted peaches.

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