Recipe
River Rock Inn Stone Fruit and Lemon Pancakes
Recipes Index | Pancakes, Waffles, French Toast
Recipe created by Lisa V Watkins Story behind the recipe: I am always experimenting with different blends of flavors especially in the summer when the fruit is so sweet that you just can't resist using the freshly picked bounty.We had a wonderful guest from Vienna, Austria, Heidi, who adored these pancakes. She said she loved the way the pancakes are light and fluffy but when you bite into the pancake the lemon zest creates a refreshing surprise on your taste buds.
Ingredients
- 1 1/2 cups flour
- 2 T. sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 cup sour cream
- 3/4 cup plus 1 T. milk
- 2 extra-large farm fresh eggs
- 1 tsp. pure vanilla extract
- 1 tsp. grated lemon zest
- Unsalted butter
- 3/4 cup blueberries
- 2 ripe peaches, medium dice
- 4 ripe apricots, cut in quarters
- Pure maple syrup
Directions
Cook on stove top at medium low heat for 2-3 minutes.
Sift together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
Ladle the pancake batter into the pan to make 3 or 4 pancakes.
Distribute a few blueberries on each pancake (save some blueberries for the top).
Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
Flip the pancakes and then cook for another minute until browned.
Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
Top with peaches, blueberries and apricots.
If you need it sweeter add maple syrup. I love them just with the fruit.
- Categories
- Pancakes, Waffles, French Toast
- Published
- August 24, 2009
- Author
- Bob and Lisa Watkins