The best delicious Peter's Thin Pancakes With Sauteed Fruits recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peter's Thin Pancakes With Sauteed Fruits recipe today!
Hello my friends, this Peter's Thin Pancakes With Sauteed Fruits recipe will not disappoint, I promise! Made with simple ingredients, our Peter's Thin Pancakes With Sauteed Fruits is amazingly delicious, and addictive, everyone will be asking for more Peter's Thin Pancakes With Sauteed Fruits.
What Makes This Peter's Thin Pancakes With Sauteed Fruits Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peter's Thin Pancakes With Sauteed Fruits.
Ready to make this Peter's Thin Pancakes With Sauteed Fruits Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
PANCAKES
3 Whole eggs
1 c Milk
1/4 c Water
1 1/2 ts Vanilla
1 ts Sugar
1 pn Salt
1/2 ts Baking powder
1 1/3 c All-purpose flour
3 tb Canola oil
3 tb Melted butter; or as desired
-FRUIT-
1 tb Butter
3 c Assorted fresh fruit; sliced
1 tb Sugar
Powdered sugar
To prepare the pancakes: Combine the eggs, milk, water, vanilla, sugar and
salt in a large bowl. Beat until well combined.
Using a fork, blend the baking powder into the flour. Whisk into the liquid
ingredients, along with the oil, whisking until just blended.
Set aside while you prepare the fruit.
(May be made the night before. Cover and refrigerate.) To prepare the
fruit: Melt the butter in a large, preferably nonstick pan. Add the fruit
and saute for a minute. Sprinkle with the sugar and continue to saute for
no longer than a minute. You want to bring out the flavors and brighten the
colors.
If you use fresh raspberries, add them the last few seconds.
Remove from heat and set aside while you cook the pancakes.
Brush a 12-inch nonstick omelet pan with about 3 teaspoons melted butter.
Give the batter a good stir just before making each pancake.
When the pan is medium-hot, ladle in 1 cup of the batter. Swirl the pan to
evenly spread the batter, then cook over medium heat for about 2 minutes.
Lift the pancake when it appears to be set; it should have golden speckles
on the bottom.
Turn and cook for another minute.
Continue with the remaining batter.
Serve each pancake with sauteed fruit, and dust with powdered sugar.
[Serves 4. PER SERVING: 530 calories, 12 g protein, 61 g carbohydrate, 28 g
fat (10 g saturated), 198 mg cholesterol, 229 mg sodium, 4 g fiber.]
Notes: One of the best things about these delicate pancakes is that they
serve as a base for fresh fruit. My favorite toppers are sliced peaches and
raspberries, cinnamon-dusted apple slices, or halved fresh figs and toasted
walnuts.
Yields
6 Servings
Leave a Reply