Nectarine Pancakes Food
NECTARINE PANCAKES
We served these pancakes with crisp bacon and fresh blueberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 20m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.
- Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.
GINGER NECTARINE MUFFINS
Make and share this Ginger Nectarine Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved, let cool.
- Stir in lemon zest and set aside.
- Cream butter and 3/4 cup sugar until well mixed.
- Add eggs and beat well.
- Add buttermilk and beat well.
- Combine flour, baking soda and salt in a bowl and mix well.
- Stir buttermilk mixture into flour mixture until just combined.
- Fold in ginger mixture and nectarines.
- Spoon batter into 12 greased muffin cups, filling three-fourths full.
- Bake at 375 degrees for 20 to 25 mintues or until golden brown.
- These muffins are also super when made with blueberries, raspberries or even fresh or frozen peaches instead of nectarines.
Nutrition Facts : Calories 201, Fat 5.1, SaturatedFat 2.8, Cholesterol 46.2, Sodium 236.4, Carbohydrate 35.2, Fiber 0.8, Sugar 18.7, Protein 4.1
TASTY NECTARINE BUTTERMILK PANCAKES & WILD BLUEBERRY SAUCE
This is one of the best tasting pancake recipes, I've ever created. I am very proud of this recipe, the pancakes are tender, light, fluffy and served with a delicious blueberry sauce. If you don't want to use Grand Marnia, I would recommend substituting with ½ tsp of finely grated orange rind. I leave the skin on the nectarine because I like the flavor and texture that it offers. Try these pancakes you will not be disappointed.
Provided by Baby Kato
Categories Breakfast
Time 45m
Yield 8 pancakes, 2 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 581.5, Fat 24.6, SaturatedFat 14.3, Cholesterol 164.1, Sodium 826.7, Carbohydrate 79.5, Fiber 4.3, Sugar 37.7, Protein 13.5
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