Wednesday, September 24, 2014

Raspberry Peach Pancakes

As summer comes to an end, I am sad to see the end of the local summer fruits at the local farmer's market.

As a farewell to summer, I've whipped up a batch of pancakes using one of my favorite fruit combinations, red raspberries and peaches. There is nothing complex or complicated about making these pancakes but there is something magical about the balance of the spices and the fruit that goes into them.

Peach Raspberry Pancakes
serves 2-3

1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 large egg
1 cup milk
2 tsp. vanilla extract
1 peach, peeled, diced into 1cm sized cubes
1/2 cup red raspberries

In a medium bowl, whisk together dry ingredients. Make a well in the center and add the egg and 1/2 cup of the milk. Whisk together starting from the center and working your way outwards until all the dry ingredients have been incorporated. Add remaining milk and vanilla. Whisk until just combined. Gently fold in peaches and raspberries.

Cook in a lightly greased skillet over medium-low heat until surface is full of bubbles and bottom is golden brown. Flip and cook on the other side until browned.

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