Monday, June 25, 2012

Peach Melba Pancakes

Who wouldn't want to come to the table?
 Take advantage of all the fresh fruit available throughout this season. Fresh raspberries and sweet ripe peaches are a tasty pair and add nutritional value to a stack of pancakes. Make your raspberry sauce ahead of time and have your fruit cut up so that everything is  ready when the pancakes come off the griddle.

Ingredients: (makes 10-12 pancakes)
  • 1 cup flour
  • 2 tsp baking powder
  • 2 tsp ground flax seed
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 large egg
  • 1 cup buttermilk
  • 3 tbsp melted butter
Method:
  1. Stir together dry ingredients.
  2. In a separate bowl beat egg slightly with a fork and add buttermilk and melted butter.
  3. Stir wet ingredients into dry ingredients and stir until well incorporated. 
  4. Lightly spray griddle and heat. Using a 1/2 cup measuring helps to make pancakes uniform. Pour onto hot griddle until bubbly on top side, flip and cook several more minutes.
Warm Raspberry Sauce:
  •  2 cups frozen raspberries
  • 1/3 cup sugar
  • 1 tbsp corn starch
  • 1 tsp lemon juice
Method:
  1. Place frozen berries in a microwaveable bowl.
  2. Sprinkle with sugar and cornstarch.
  3. Cook for several minutes. Stir and cook one minute at a time until berries are cooked down and slightly thickened. Add lemon juice.
  4. Strain hot berry mixture through a fine sieve. Discard seeds.
Fresh fruit: To serve 4
  • 2 peaches cut up
  • 1 1/2 -2  cups fresh raspberries
To Serve: Pour warm raspberry sauce over pancakes and top with fresh fruit.




4 comments:

  1. Ohh ... I would LOVE to come to your table !! Those look so yummy!! Beautiful photo !

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  2. Oh Kathy - that looks delicious and I love that you've used ground flax in the batter! I can't wait for the peach season here!

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  3. Cynthia KR in CanadaJune 27, 2012 at 8:31 AM

    Hi Kathy--since I have blueberries, I'll use those. any fruit would work !! Thanks for the great recipe.

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