INDIVIDUAL PUFFED PEACH PANCAKES (for two)
3 tablespoons firmly packed dark brown sugar
1/8 teaspoon cinnamon
1 tablespoon fresh lemon juice
1 peach, plum or nectarine, halved, pitted and sliced thin
2 tablespoons unsalted butter
2 large eggs, beaten lightly
6 tablespoons all-purpose flour
1/8 teaspoon salt
1/3 cup milk
confectioners’ sugar for garnish
maple syrup to accompany
1. In a bowl stir together 1 tablespoon of the brown sugar, the cinnamon and the lemon juice, add the peach slices, and toss the mixture well.
2. Divide the butter between two 1 cup shallow ovenproof dishes, about 6 by 4 by 1 inch, and heat it in a preheated 425* oven for 1 minute, or until it is just melted.
3. In a bowl combine the eggs, the flour, the remaining 2 tablespoons brown sugar, the salt and the milk and whisk the batter until it is just combined (the batter will be lumpy). Divide the batter between the dishes, arrange the peach slices, drained, reserving the brown sugar mixture, in a spoke like pattern in the centers, and pour 1 teaspoon of the reserved brown sugar mixture over each serving.
4. Bake the pancakes in the middle of the 425* oven for 16 to 18 minutes, or until they are puffed and golden brown. Sift the confectioners’ sugar over them, and serve the pancakes with the maple syrup.