If you do not have a tortilla warmer, pre-heat the oven to 225 and have ready a baking sheet.

Put the peaches into a small food processor and liquefy them. Put them in a small pot with the sugar and mace. Cook them on low, stirring often until they have softened, about 5 minutes.

Meanwhile, melt the butter that you will need for the batter and sauce.

Combine sift together the flour, baking powder and salt. Put that in a medium bowl. Add the vanilla, hot peach mixture, and 3 tablespoons of the melted butter. Stir to cool, then add the egg so it won't scramble. Mix well, then start adding the milk. You may have to add more or less depending on how much liquid you got from the peaches. The batter should be not so thick that it clumps, and not so thin that it's runny. If you add too much milk, add some more flour.

Heat a skillet to medium, and put a thin layer of sunflower oil in the pan. Whirl it around to coat the whole pan. Use a ladle to put one ladle full of batter in the skillet, spreading it around a bit. Cook until the top is bubbling and the sides have lifted up a bit, about 3 minutes. Flip and cook on the other side, about 1 minute. Put in the tortilla warmer, or on the baking sheet in the oven. Cook the rest of the batter.

When all the batter has been made into pancakes, put the Marsala and rose preserves into the pan with the remaining melted butter. Turn the heat to medium and stir continuously until the sauce starts to boil. Remove from the heat.

Immediately plate the pancakes and drizzle the hot butter sauce over them.