| | Barbecued nectarines with banana pancakes
Barbecued nectarines with banana pancakes
Barbecued nectarines with banana pancakes 4.3-5 9
  • Calories: 1646 kj
  • Fat: 10g
  • Carbohydrates: 67g

How to Make:

  1. For pancakes, whisk all ingredients, 1/4 teaspoon salt and 1/4 cup water in a bowl until smooth. Cover and set aside for 1 hour.
  2. Meanwhile, place nectarine halves into a shallow dish. For syrup, combine sugar, lime rind and 1/4 cup water in a small saucepan and bring to the boil over medium heat. Add lime juice and pour over nectarine halves. Set aside to allow syrup to infuse and cool.
  3. Preheat barbecue grill to medium-high then cook nectarines, flesh-side down, for 2 minutes. Turn and cook for a further 2 minutes or until caramelised. Remove from heat and return to syrup, skin-side down.
  4. Preheat barbecue flat-plate to medium-high. Heat 1 tablespoon oil on flat-plate then pour 1/4 pancake mixture over. Pour a second lot of mixture on to plate, leaving 6cm between pancakes, then, using the back of a spoon, spread to form thin rounds. Place 3 banana slices in a row down centre of each pancake, then carefully fold in sides to enclose banana. When pancake is golden underneath, flip and cook other side until lightly browned. Remove and repeat with remaining oil and pancake mixture. Serve pancakes with nectarine halves, drizzled with remaining syrup.
Time for preparing:
15 min.


  • 4 nectarines, halved, stoned
  • 2 tablespoons vegetable oil
  • 1 large banana, cut diagonally into 12, 1cm slices
  • Pancakes:
  • 1/4 cup (35g) rice flour
  • 1/4 cup (40g) plain flour
  • 1 tablespoon cornflour
  • 1 eggwhite
  • Lime syrup (syrup marinade):
  • 1/2 cup (110g) caster sugar
  • Zest and juice of 1 lime