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Peach Melba
Oven Pancake
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Batter:
½ cup flour
2 tablespoons sugar
½ cup milk
1 egg
1 teaspoon vanilla
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Filling:
4 peaches, peeled and diced
½ cup raspberries
¼ cup butter
¼ to ½ cup brown sugar*
1 teaspoon cinnamon
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Preheat oven to 400oF.
Grease a 9-inch pie pan. Whisk together all ingredients for batter and pour
into prepared pie pan. Bake in preheated oven for 20 minutes or until
golden brown. While pancake is baking, cook all filling ingredients except
raspberries in a skillet until peaches are soft. Add raspberries. Cook
until raspberries are warmed.
Remove pancake from oven. If it has puffed in the center, place a clean
towel over it and push down. Pour filling in pancake and serve. 4 servings.
* adjust sugar based on sweetness of the fruit
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Blueberry Pancakes
1 1/2 cups all purpose flour
1 teaspoon salt
3 tablespoonfuls sugar
1 tablespoonful baking powder
1 teaspoon vanilla (optional)
1 or 2 slightly beaten eggs
3 tablespoonfuls vegetable oil or melted butter
1 1/4 cup of milk
1/4 cup all purpose flour
1 cup frozen dry pack blueberries.
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Preheat griddle. Sift dry ingredients
together, whisk eggs, oil or melted butter and milk together. Toss
blueberries with 1/4 cup flour. Add wet ingredients to dry and quickly mix. Fold in blueberries. Use a 1/4 cup
measure to measure out batter onto preheated griddle. Turn pancakes when
bubbles on surface are bursting. Cook about a minute or two more after
flipping. Serve with bacon or sausage.
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Triple Berry
Oven Pancake
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Batter:
½ cup flour
2 tablespoons sugar
½ cup milk
1 egg
1 teaspoon vanilla
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Filling:
1 cup blackberries or marionberries*
1 cup red raspberries*
½ cup bluberries*
½ cup walnut pieces
¼ cup butter
½ cup superfine sugar
½ teaspoon ground nutmeg
1 teaspoon grated orange peel (optional)
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Preheat oven to 400oF.
Grease a 9-inch pie pan. Whisk together all ingredients for batter and pour
into prepared pie pan. Bake in preheated oven for 20 minutes or until
golden brown. While pancake is baking, cook all filling ingredients in a
skillet until berries are heated through and sugar
is dissolved.
Remove pancake from oven. If it has puffed in the center, place a clean
towel over it and push down. Pour filling in pancake and serve. 4 servings.
* Use dry packed fruit if using frozen berries.
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Corn Muffins
1 1/4 cups all purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 vegetable oil
1 egg
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Preheat oven to 400ºF. Grease 12
medium muffin cups. Combine dry ingredients. Stir in milk, oil, and egg,
mixing until dry ingredients are just moistened. Pour
batter into prepared muffing cups. Bake 15 to 20 minutes or until golden
brown. Serve hot with butter and jam or honey.
Optional additions: bacon bits, chopped
jalapeño peppers, shredded cheddar cheese. Use about 1/2 cup of an
optional ingredient.
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