August 23, 2012

Photo Week: Bounty


2 firm/almost ripe peaches
1 cup milk
2 eggs
3/4 cup sifted white flour
2 tablespoons of butter
three stems of lemon basil
1/2 cup sugar
1/2 cup filtered water

Preheat your oven to 350 degrees. Cut the peaches in half, remove pit, and slice thinly. Meanwhile, melt the butter in a cast iron pan, or, if you're using a pie plate, stick it in the pie plate and put the pie plate in the oven.  Remove when the butter is melted, and coat the whole plate with melted butter.

In a large, lightweight bowl, whisk together the eggs, milk, and sifted flour. You can get it nice and airy. Place 1/2 of the peach slices in the bottom of the pan, in a circular pattern. Pour the pancake batter on top of them. Now place the remaining peach slices in a circular pattern on top of the batter. (If desired, sprinkle with some raw sugar.) Bake for approximately 30 minutes, till a knife comes out clean.

While the pancake is baking, steep the lemon basil leaves in the filtered water for 10 minutes, at a brisk little boil. Add the sugar, and stir till dissolved. Taste (you may want to add sugar), and continue boiling till it reduces a bit. Strain into a pitcher.

When the pancake is done, you want to serve immediately with the lemon basil syrup. The puffiness will be greatly reduced because of the weight of the peaches. This is also really good with maple syrup, if you don't feel like making herbal syrup.

1 comment:

  1. Since I have been working from home I have made a number of German Pancakes aka Puffy Pancakes. This one sounds wonderful!