After the searing heat of August and early September, it's finally nice to sit outside on the patio again. To celebrate the more temperate days, we decided to have breakfast out doors where we could enjoy soft golden sun and the winds whispering through the still green oaks and maples.
We did a quick early morning shop for fresh fruits and berries to make pancakes with maple syrup. I'd seen a photograph recently of some really gorgeous pancakes, a sliver of carmelized banana running through the perfectly browned orb and I had to make some of my own. Sometimes a photograph inspires me as much as the recipe or the market.
I wanted blueberries but there were none organic, so I settled for peaches and bananas, with raspberries for garnish.
What I love about this breakfast is how astonishingly easy it is to prepare and how absolutely beautiful it looks and tastes. You don't need to be an expert at anything here.
yields approximately 6 pancakes
3/4 cup multi-grain pancake mix
1/2 cup vanilla soy milk
1/4 cup unsweetened coconut milk
2 tablespoons canola oil1 banana, halved & sliced length-wise into thirds
1/2 peach, peeled & sliced into thin quarters
1/4 cup raspberries, washed & drainec
warmed or room temperature maple syrup
room temperature butter
In a medium-size prep bowl, mix together with a whisk the pancake mix, soy milk and coconut mix. Beat batter until just smooth and free of lumps. While preparing the fruits, allow batter sit for about 5 minutes.
In a skillet, heat the canola oil to medium heat, being careful to avoid smoking the oil.
Ladle about a quarter cup of batter into the center of the skillet. Arrange banana and peaches in a pleasing pattern and cook fruit side up until air bubbles show in the surface of the pancake.
Carefully flip the pancake over, fruit side down, to carmelize the fruits. Continue cooking until golden, about 2-3 minutes.
Serve warm with maple syrup and butter. Garnish with raspberries.