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Ingredients
16 cloves
4 each of French nectarines and peaches
75 g (3 oz) plain flour
50 g (2 oz) ground almonds
1 beaten egg
1 tsp almond essence
150 ml (5 fl oz) milk
50 g (2 oz) unsalted butter
50 g (2 oz) flaked almonds, toasted
2 tbsp maple syrup
1 tbsp icing sugar
Push two cloves into each nectarine or peach and place in a pan containing approx. 200 ml (7 fl oz) water and poach gently for 15 minutes. Remove from water and set aside.
Place flour and ground almonds in a bowl and beat in egg, almond essence and milk to form a batter. Leave to stand for 10 minutes. Melt a little butter in a frying pan and pour in three separate tbsp batter to form three pancakes. Cook for three minutes each side. Repeat until you have made 16.
Skin and stone peaches and nectarines and cut each fruit into eight narrow wedges. Place one pancake on a serving plate and arrange five nectarine slices on top, then top with another pancake and five slices of peach. Repeat with another pancake and more fruit until you have three layers of fruit and used four pancakes. Scatter over almonds, drizzle with maple syrup and dust with icing sugar. Make remaining stacks in the same way.
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