Nectarine Pancakes Recipes

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NECTARINE PANCAKES



Nectarine Pancakes image

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

1 3/4 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon butter, melted, plus more, softened, for skillet and serving
2 tablespoons safflower oil
2 nectarines, peeled and thinly sliced (about 2 cups)
Pure maple syrup, for serving

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.

TASTY NECTARINE BUTTERMILK PANCAKES & WILD BLUEBERRY SAUCE



Tasty Nectarine Buttermilk Pancakes & Wild Blueberry Sauce image

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

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)

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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