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.

from The Best of Gourmet, 1989

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s