60cm long French baguette
¾ cup apricot jam
200g container original pancake shake
3 eggs, lightly beaten
1 cup milk
50g unsalted butter, chopped
¼ cup vegetable oil
Vanilla ice-cream and sliced fresh nectarines, to serve
Using a large serrated knife, trim one end from baguette. Cut diagonally into 2cm thick slices.
To make sauce, place jam and ¼ cup water in small saucepan. Stir over a medium heat until melted and hot. Remove. Cover to keep warm.
Place pancake mix into a large bowl. Make a well in the centre, Add eggs and milk. Whisk until smooth. Pour into a large, shallow dish.
In two batches, place baguette slices into pancake mixture. Stand for 2 minutes. Turn over and repeat until soaked. Remove.
Heat half the butter and oil in a large, non-stick frying pan over a medium heat, until butter is melted. Add half the baguette slices. Cook for about 2 minutes on each side, or until golden brown. Transfer to an oven tray lined with baking paper. Keep warm in a slow oven (150C).
Wipe pan clean. Repeat with remaining baguette slices, pancake mixture, butter and oil.
Serve warm with ice-cream and nectarines. Drizzle with warm sauce.