Tuesday, October 31, 2017


Puff Pancake with Minted Grapes and Nectarines


  • 1/4cup butter
  • 3eggs
  • 1/2cup all-purpose flour
  • 1/2cup milk
  • 1/4teaspoon salt
  • 2tablespoons packed brown sugar
  • 1/2teaspoon finely shredded lemon peel
  • 1 1/2cups red seedless grapes, halved
  • 2small nectarines, pitted and sliced (1-1/2 cups)
  • 1teaspoon snipped fresh mint
  • Powdered sugar (optional)
  • Directions

    1. Preheat oven to 400 degrees F. Place 2 tablespoons of the butter in a 10-inch ovenproof skillet. Place in oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk, and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until edges are puffed and pancake is well browned.
    2. Meanwhile, in a medium saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir in brown sugar and lemon peel, stirring until sugar dissolves. Stir in grapes, nectarine and mint; heat through. Fill pancake with fruit mixture. Cut into wedges and serve warm. If desired, top with powdered sugar. Makes 6 servings.

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