Рецепт Peter's Thin Pancakes With Sauteed Fruits
Ингредиенты
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Инструкции
- To prepare the pancakes: Combine the Large eggs, lowfat milk, water, vanilla, sugar and salt in a large bowl. Beat till well combined.
- Using a fork, blend the baking pwdr into the flour. Whisk into the liquid ingredients, along with the oil, whisking till just blended.
- Set aside while you prepare the fruit.
- (May be made the night before. Cover and chill.) To prepare the fruit: Heat the butter in a large, preferably nonstick pan. Add in the fruit and saute/fry for a minute. Sprinkle with the sugar and continue to saute/fry for no longer than a minute. You want to bring out the flavors and brighten the colors.
- If you use fresh raspberries, add in 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 tsp. melted butter.
- Give the batter a good stir just before making each pancake.
- When the pan is medium-warm, ladle in 1 c. of the batter. Swirl the pan to proportionately spread the batter, then cook over medium heat for about 2 min.
- Lift the pancake when it appears to be set; it should have golden brown 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.
- Notes: One of the best things about these delicate pancakes is which they serve as a base for fresh fruit. My favorite toppers are sliced peaches and raspberries, cinnamon-dusted apple slices, or possibly halved fresh figs and toasted walnuts. and his wife.