Tag Archives: breakfast

Giant Peach Pancake



Giant Peach Pancake

  Feeding a Crowd and Want the Wow Factor? 

        3 words:  Giant Peach Pancake!

Giant Peach Pancake 

This easy, low fat pancake is a frequent go-to in the kitchen. The ingredients are simple: fresh fruit (this one uses peaches but I love it with apples, sour cherries and also apricots), a few eggs, milk, and a bit of flour. It’s quick and glamourous! Only stipulation is that the crowd must be sitting with forks raised when this masterpiece emerges from the oven. Like a soufflé, the pancake rises with heat and loses its loft once it’s out of the oven, so eat it up fast! Somehow, this is never a problem at my house!!!

Pancake Batter

¼ cup butter or margarine melted
6 eggs1
½ cups 1% or skim milk
1 tsp vanilla1
½ cups unbleached flour

Heat oven to 425 degrees F (220 C).

In a food processor or with electric mixer, beat eggs for a few minutes, add milk and vanilla. A bit at a time, add the flour, blending continuously as the flour is added. The mixture should be smooth but not over beaten!

Place a large cast iron or other skillet or a couple of smaller ones, into the oven and melt butter in the skillet. Pour the batter into a hot skillet and bake on bottom shelf for 10-15 minutes.

Peach Sauce 

4 cups sliced peaches ( I like the slices larger, so cut into 12ths ..)
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp fresh grated nutmeg

Mix fruit, sugar and spices together in a large saucepan or skillet and cook gently till warmed and sugar starts to caramelize. With apples, add 1 tbsp rum and 1 tbsp apple juice for extra juice. Peaches have enough moisture and don’t need the liquids added…

Add the warm fruit sauce, and bake for a further 10 – 15 minutes, or until pancake puffs up, golden brown, and the fruit sauce bubbles happily round the edges. Mmmmm…

Remember that crowd of brunch guests have to be ready, waiting and eager as the pancake will settle the instant it emerges from its hot oven. No fear. The drama of the moment when this giant pancake graces the table, is well worth assembling an audience and preparing for the inevitable applause.

Gingerbread Pancakes


Gingerbread Pancakes with Peaches and Raspberries

Kate’s Gingerbread Pancakes
Yield: makes 8 – 5” pancakes
Kate’s (and everyone else’s) favourite!

Served with summertime’s fresh raspberries and   peaches (or in winter, frozen berries and canned peaches), this version of a pancake breakfast is a stellar riff on a classic tune. Maple syrup is a splendid accompaniment!

1 cup flour
1 tsp baking  powder
½ tsp baking soda
½ salt
1 tsp ginger
½ tsp cinnamon
¼ tsp ground cloves
1 ½ tsp molasses
1 ½ tsp honey
I large egg
1 cup plain yogurt
2 tbsp melted butter

Preheat oven to 225 F and put in a metal or pottery serving tray to warm. Preheat an electric griddle or frypan on the stovetop to 350 F and brush lightly with a tsp oil/tsp butter.

Blend flour, baking powder, soda and salt with spices in a medium-sized bowl. Whisk together molasses and honey with egg, yogurt and melted butter in a small bowl, then add to dry ingredients till just combined.

Dip a ¼ measuring cup into the batter and spoon onto the heated griddle. This recipe makes enough for eight pancakes: one griddle full. If the all my family is coming for breakfast, the recipe needs to be quadrupled, but you may only need a single or double batch. Once bubbles appear on the pancake  surface, they’ll be golden, and it’s time to flip them over for another 2 minutes or so till they are golden brown and lusciously ready to eat. Place decoratively in overlapping circles on the serving tray in the warming oven as each batch is cooked.

Gingerbread pancakes are luscious served with any kind of soft fruit (berries, peaches, apricots, apples cooked with a tbsp of butter and tbsp of apple juice and then carmelized once cooked with a tbsp brown sugar). I usually make a fruit smoothie as well, and a French press of strong coffee.

Strawberry-Mandarin Orange Smoothie

1 cup fresh or frozen strawberries (add a few ice cubes if the strawberries are fresh rather than frozen)
1 cup or 3 mandarin oranges
1 cup juice drained from canned peaches (I can my peaches in Fireweed honey, so the juice is sublime!)
½ cup plain yogurt
1 tbsp honey
¾ cup soy milk
tsp vanilla
½ tsp cinnamon

Blend for a few minutes until the fruit is well mixed. Serve in wine glasses or martini glasses with a fresh or frozen berry slice to garnish.