Sunday Brunch: Wholemeal Pancakes with Roasted Peaches & Orange Blossom Syrup
I'm not really one for sweet brunch items. But once in a while I can't resist a big stack of fluffy, American style pancakes. I really like using a mix of white and wholemeal flours to bring a savoury note to offset the sweet roasted fruit and syrup.
When frying the pancakes, use a medium heat. Don't be tempted to turn the heat up to make the whole process faster, or you'll just end up burning the bottom of the pancakes before they are cooked in the middle. Along with just about every Grandad in the world, mine taught me a great tip for mastering the mess-free 'flip'; wait until the little bubbles which will form in the batter pop and 'stay' before flipping them over. That way they will be just set enough to handle the flip.
For the roasted fruit, I used white fleshed peaches. But you could use whatever stone fruit you have to hand - apricots, plums, and nectarines would all work wonderfully here. You could even make try roasting strawberries or cherries. Just make sure your fruit is ripe but firm - they will soften up a lot during the roasting process, and if your fruit is too ripe, they will just end up as a mush; not that that would be a bad thing.
Lets call it a 'rustic compote'.
To top it all off, I finished it with an orange blossom syrup, which brings a really fragrant note to the whole dish. Orange blossom syrup is surprisingly cheap, and can be found in many supermarkets these days. I found mine at Moore Wilsons for about $4 for a big bottle. Can't really complain about that.
Try this one for brunch this weekend, and let me know how it goes!
Wholemeal Pancakes with Roasted Peaches & Orange Blossom Syrup
For the Pancakes
- 3 eggs
- 85 g (2/3 c) plain flour
- 40 g (1/3 c) wholemeal flour
- 1 heaped teaspoon baking powder
- 1 pinch salt 140 ml almond or other dairy free milk
- Butter for frying
For the Roasted Peaches
- 4 peaches, ripe but still firm. I used white flesh, but any type will do, as will plums, apricots, or any other stone fruit
- 2 T brown sugar
- 1 t cinnamon
- Pinch of salt
- 25 g butter, cut into 8 equal cubes
For the Orange Blossom Syrup
- 1/2 c brown sugar
- Zest and juice of 2 lemons
- 1 T orange blossom water
- Coconut yogurt
Turn the oven on to 200 C
Separate the eggs, placing the whites separately in a medium sized bowl, and the yolks in a large bowl. Sift and add the flours, baking powder, and salt to the yolks, along with the milk. Mix to a smooth, thick batter.
Set aside both the batter and the egg yolks while you roast the peaches.
Slice the peaches down the centre vertically, and twist to separate the two halves. Using a spoon, carefully remove the pit. Place the peaches in a single layer in a small roasting dish, cut side up.
Mix the brown sugar, cinnamon, and salt in a small bowl or cup. Sprinkle evenly over the peaches. Place a cube of butter into the hollow of each peach. Pop into the oven, and roast for 20 minutes or until soft (but not mushy).
Now make the syrup - put the sugar, zest, and lemon zest into a pot and bring to a simmer. Slowly reduce by half, until slightly runnier than golden syrup (it will thicken slightly on cooling). Set aside until the pancakes are cooked.
Now for the the final step - the pancakes. Using an electric beater, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the batter.
Heat a pan to a medium heat; not smoking hot, or the pancakes will burn before they cook through. Place a cube of butter into the pan, and melt. Using a ladle to spoon dollops of the batter into the pan, fry off the pancakes one or two at a time, until they are golden on both sides. Remove each cooked pancake from the pan, set aside, and keep warm until the rest are done.
To serve, stack the pancakes up and top with the roasted peaches, a dollop of yogurt, and a drizzle of the syrup.