Local nectarines and peaches are finally in season, so my mom made this delicious recipe to take advantage of them (there are definite advantages to living at home!). The fruit lightens the spice of the gingerbread and makes it less Christmas-y and more summery. Truly delicious, and a treat for all the senses!
Here's the recipe for your enjoyment!
Pancake:
1/2 c low-fat or nonfat milk
3 large eggs
2 T. molasses
1 1/2 t. ground ginger
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c. flour
1/4 c. plus 2 T. firmly packed brown sugar, divided
1 1/2 c. sliced peaches or nectarines
Creamy Peach Schnapps Topping:
1/2 c. whipping cream
1/2 c. light sour cream
1-2 T. peach schnapps (or triple sec, which is what we used for the pancakes shown)
2-3 T. powdered sugar, to taste
Place rack on bottom rung of oven. Preheat oven to 425 degrees.
To make pancake:
In food processor with metal blade or large bowl with whisk, blend milk, eggs, molasses, ginger, cinnamon, and nutmeg. Mix in flour and 1/4 c. brown sugar until blended. If using whisk, batter will remain sligthly lumpy. Let sit while preparing fruit. (Batter may be refrigerated overnight, if desired.)
In 10 inch non-stick skillet with oven-proof handle, melt butter over medium heat, swirling to cover bottom. Add remaining 2 T. brown sugar and cook, stirring, until sugar melts and bubbles. Add fruit and stir to coat, about 30 seconds.
Whisk or brocess batter to re-combine and pour over hot peaches. Immediately transfer skillet to oven and bake 18-20 minutes or until puffed and sides are crisp. Cut into wedges and serve with a dollop of topping and additional fresh fruit, if desired (note: this is definitely desired).
To make topping:
While pancake is baking, beat whipping cream until soft peaks form. Add sour cream, schnapps/triple sec, and sugar. Beat until stiff peaks form. Refrigerate until serving, or up to 1 hour if making in advance.
Serves 4 people. Let me know if you give it a try, and what you think!
pancake shortly after being removed from the oven; the poufy soufléness has gone down a little here
And here it is all ready to eat (this is a quarter of the pancake on a full-size dinner plate; you can see it's quite large, and the fruit is very filling!)
Here's the recipe for your enjoyment!
Pancake:
1/2 c low-fat or nonfat milk
3 large eggs
2 T. molasses
1 1/2 t. ground ginger
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 c. flour
1/4 c. plus 2 T. firmly packed brown sugar, divided
1 1/2 c. sliced peaches or nectarines
Creamy Peach Schnapps Topping:
1/2 c. whipping cream
1/2 c. light sour cream
1-2 T. peach schnapps (or triple sec, which is what we used for the pancakes shown)
2-3 T. powdered sugar, to taste
Place rack on bottom rung of oven. Preheat oven to 425 degrees.
To make pancake:
In food processor with metal blade or large bowl with whisk, blend milk, eggs, molasses, ginger, cinnamon, and nutmeg. Mix in flour and 1/4 c. brown sugar until blended. If using whisk, batter will remain sligthly lumpy. Let sit while preparing fruit. (Batter may be refrigerated overnight, if desired.)
In 10 inch non-stick skillet with oven-proof handle, melt butter over medium heat, swirling to cover bottom. Add remaining 2 T. brown sugar and cook, stirring, until sugar melts and bubbles. Add fruit and stir to coat, about 30 seconds.
Whisk or brocess batter to re-combine and pour over hot peaches. Immediately transfer skillet to oven and bake 18-20 minutes or until puffed and sides are crisp. Cut into wedges and serve with a dollop of topping and additional fresh fruit, if desired (note: this is definitely desired).
To make topping:
While pancake is baking, beat whipping cream until soft peaks form. Add sour cream, schnapps/triple sec, and sugar. Beat until stiff peaks form. Refrigerate until serving, or up to 1 hour if making in advance.
Serves 4 people. Let me know if you give it a try, and what you think!
