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September brings some of the finest fruit of the season to us all. So, this month, I encourage you to take full advantage of it and enjoy some fresh fruit wrapped in a simple pastry-like oven pancake.
People everywhere are encouraging us to add more fruit to our diets and breakfast offers us one of the best opportunities to do just that. While a combination of peaches and mulberries (think cousins to blackberries) adorns this rendition, feel free to use fruit that's in season in your area. In fact, I will do more than that -- I'll encourage using such fruits. After all, this dish is only as good as the fruit you use to fill the pancake. So ... choose wisely.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
1 c. flour (I like a combination of whole wheat and white flour)
1 T. sugar
1/4 tsp. salt
1 1/4 c. skim milk
2 ripe peaches, pitted and sliced
1 pint mulberries
Preheat the oven to 375 degrees.
Combine the flour, sugar and salt in a medium bowl. Whisk lightly to blend. In another bowl, whisk together the milk and eggs. Add the egg mixture to the flour mixture and mix gently to combine.
Spray a 9-inch pie pan with cooking spray and pour the batter into the pie pan. Bake for 30 minutes or until the edges are crisp and the center is still slightly soft. Remove from the oven and fill the center with the fresh fruit before slicing and serving.