Teresa's Recipes
Nectarine and Raspberry Pancakes
Embark on a breakfast adventure with these light and fluffy pancakes, bursting with the vibrant sweetness of ripe nectarines and the tangy delight of fresh raspberries. This recipe weaves together the classic comfort of pancakes with a fruity twist, taking you back to the traditional pancake houses of the 18th century, where fruit-filled pancakes were a cherished treat.
Ingredients
- 1.5 cups All-purpose flour
- 3.5 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon White sugar
- 1.25 cups Milk
- 1 Egg
- 3 tablespoons Unsalted butter, melted
- 1 cup Nectarines, sliced
- 1 cup Raspberries
- For serving Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 375
- Fat: 10g
- Carbs: 60g
- Protein: 10g
- Sodium: 400mg
- Sugar: 20g
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Ensure all dry ingredients are thoroughly combined.
- In a separate bowl, whisk together the milk, egg, and melted butter until the mixture is smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Remember, it's okay if the batter has some lumps - this will make your pancakes fluffier.
- Gently fold the sliced nectarines and raspberries into the batter, ensuring they are evenly distributed.
- Heat a non-stick skillet or griddle over medium heat. Grease it lightly with butter or cooking spray.
- Pour 1/4 cup of batter onto the heated skillet for each pancake. Allow the pancakes to cook until you see bubbles forming on the surface, which should take about 2-3 minutes.
- Flip the pancakes using a spatula and cook them on the other side for another 1-2 minutes, or until they're golden brown and cooked through.
- Repeat the process with the remaining batter. Remember to re-grease the skillet as needed.
- Serve your delightful Nectarine and Raspberry Pancakes warm, drizzled with pure maple syrup and garnished with extra slices of nectarine and raspberries. Enjoy this burst of fruity goodness!
Tips
- For a vegan option, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use almond milk instead of regular milk.
- Feel free to experiment with other fruits based on the season or your personal preference. Blueberries, strawberries, or peaches would also work well.