Nectarine Pancakes


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Servings: 2
  • wild blueberry sauce
  • 1 cup wild blueberries
  • 2 -3 tablespoons white sugar
  • 1⁄4 cup water
  • 1⁄2-1 teaspoon fresh lemon juice
  • 1 teaspoon Grand Marnier (optional)
  • nectarine buttermilk pancake
  • 3⁄4 cup all-purpose flour
  • 1⁄4 teaspoon salt
  • 1 tablespoon white sugar
  • 1⁄4 teaspoon ground cinnamon (good quality)
  • 1 1⁄4 teaspoons baking powder
  • 1 large egg
  • 1 1⁄2 tablespoons melted butter
  • 1 cup buttermilk
  • 1 large ripe nectarine, unpeeled, coarsely diced
  • 2 tablespoons butter (frying)
  • icing sugar (garnish- optional)
  • Sauce.
  • Put the blueberries, sugar, lemon juice and water together in a small pot.
  • Boil rapidly for 4 5 minutes, stirring often.
  • Remove the sauce from heat and allow too cool.
  • When cooled add the Grand Marnia and set aside until ready to use.
  • Pancake.
  • Beat the egg well and stir in the melted butter and buttermilk.
  • In a small bowl add the flour, salt, sugar, cinnamon and baking powder and stir into the egg mixture.
  • Now gently add the diced nectarines to the batter.
  • Heat your pan and lightly grease with the butter.
  • I cook my pancakes on medium low heat.
  • Pour batter onto the prepared pan and cook until bubbles begin to appear and fill the entire surface of the pancake.
  • Turn with a spatula and cook the other side.
  • Your pancakes should feel fluffy and tender when touched.
  • Remove from heat, put on platter and keep warm until all pancakes are done.
  • Serve with icing sugar and wild blueberry sauce.

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