Thursday, June 26, 2014

Peach Buttermilk Pancakes (eggless) with Cherry Compote | Breakfast Recipes

There is nothing exciting for a foodie to pick up fresh fruits from the farmer's market stands. Summer is in full bloom here and so are the stoned fruits. Mangoes, Nectarines, Peaches, Cherries and Apricots have made their way to the market. Last week I came home with a bounty of farmer's market produce.. Peaches, Cherries, Snake gourd, Cluster beans, Okra and more. The cherries I got from the farmer's market are super sweet and make a great snack. 
Eating seasonal feels really good. It also feels great when you get your picky eater eats seasonal fruits, especially sneaked in his favorite pancakes.

Makes 6-7 pancakes
For the Peach Pancakes:
All purpose Flour / Maida - 1 cup
Sugar - 1 tbsp
Salt - 1/4 tsp
Ground Ginger - 1/2 tsp
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Buttermilk - 1 cup + 2 tbsp
Vanilla - 1 tsp
Butter, melted - 1 tsp
Oil - 1 tbsp
Fresh Peach - 3/4 cup, chopped fine
For the Cherry Compote:
Fresh Cherries - 1 cup (halved, pits removed), choose dark ones, they are sweet
Maple syrup - 2 tbsp
Lemon juice - 1/2 tbsp
Water - 1/4 cup
For the Cherry Compote:
Boil the water, maple syrup and lemon juice until bubbly. Add the halved cherries and cover and cook in medium heat for 10 minutes, stirring occasionally. Allow to cool and refrigerate until use.
For the Pancakes:
Whisk the flour, sugar, salt, ginger, baking powder and baking soda together well. Mix 1 cup buttermilk, vanilla, butter and oil in a separate bowl. Pour the buttermilk mixture over dry ingredients and mix with a fork just until no flour remains. A little lumps are ok. If the batter is too thick add the remaining 2 tbsp of buttermilk and fold in the chopped peaches. 
Heat a griddle in medium heat and pour 1/4 cup of the batter. When bubbles start appearing flip the pancakes over and cook another minute or two. Repeat with the remaining batter and make pancakes. Serve topped with Cherry Compote..


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