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 Blueberry-Peach Pancakes

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w8in4dave

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Location : Mi.
Registration date : 2011-08-27

PostSubject: Blueberry-Peach Pancakes   September 18th 2013, 11:47 am


Ingredients:
1 ½ cups Bob's Red Mill Gluten-free Pancake Mix
¾ cup milk, buttermilk, or yogurt
1 tablespoon olive oil
1 large egg
A few blueberries
1 peach

Directions:
Mix ingredients thoroughly in a large bowl. (Batter should be somewhat thick, not runny, and come off the spoon in larger individual clumps, rather than a stream). Let batter stand a few minutes. Coat a griddle or frying pan lightly with olive oil. Heat cooking surface to medium-high.

Once hot, apply a small bit of oil and test a small portion of batter, and adjust temperature accordingly. I find a slightly lower temperature and longer cooking time allow the batter around the fruit to cook more fully.

Slice peaches about 1/8 inch thick.

Spoon about a 6-inch circle of batter into pan. Fruit pancakes can be a bit heavier than regular pancakes, so I make a cake about 6 inches across. Once the batter is in the pan and cooking, add peach slices in a pinwheel pattern. Add blueberries between the peach slices. When the bottom of the cake is nicely cooked, and the top is bubbling, flip it over and cook the fruit side. It's okay if the sugars in the fruit caramelize a bit from the heat.

Makes sure bottom is well-cooked and cake is done. To ensure it's done, poke the center with a toothpick. If the toothpick comes out clean, it's done.

Garnish with peach slices and blueberries. Serve with butter and pure maple syrup.

Other fruit possibilities:
Nectarines
Bananas
Apples
Strawberries
Blackberries
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