Instructions

1. Lightly beat the eggs in a bowl, then add the flour, ground almonds and milk. Stir until you get a smooth batter. Add a few pieces of peaches and whiz for a few seconds. You should get a textured mixture.
2. Add the vanilla, oil and the soda water then the oil and mix well. You should get a thick, but pourable batter. Rest for 10 minutes, if time allows.
3. Whilst it’s resting pour the syrup from the tin into a small pan and reduce it into a thick syrup over medium heat - you can add some sugar, if needed.
4. Lightly grease a large frying pan, then heat it over medium heat.
5. Add a few ladles of the batter to the pan, letting them spread out into circles. Leave enough space between them.
6. Cook the pancakes for a couple of minutes, or until the surface is no longer runny, then using a spatula, carefully flip them over and cook for another minute or so.
7. When both sides are golden, transfer the pancakes to a plate. Make more pancakes with the remaining batter, greasing the pan between batches, if needed.
8. Cut the remaining pieces into thin slices and put them in the pan. Caramelise them slightly on both sides.
9. Serve the pancakes with the peaches, drizzled with the syrup.