Description
I was going to make scrambled eggs for breakfast, but then my lovely son, Linus, requested pancakes. These are probably the most heavenly pancakes I have ever eaten.
Ingredients
- FOR THE SAUCE:
- 1 cup Sugar
- ½ cups Water
- 2 Tablespoons Butter
- 2 cups Peeled And Thinly Sliced Peaches
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Pure Vanilla Extract
- ¼ teaspoons Ground Cardamom
- 1 dash Freshly Ground Black Pepper
- FOR THE PANCAKES:
- 1-½ cup Freshly Ground Whole Wheat Pastry Flour OR All Purpose Flour
- 2 Tablespoons Gluten Flour (eliminate If Using All-purpose Flour)
- 2 Tablespoons Sugar
- 1 teaspoon Baking Powder
- 2 Tablespoons Shredded Sweetened Coconut
- ½ teaspoons Salt
- 14 ounces, fluid Can Coconut Milk
- 1 whole Large Egg
- 1 Tablespoon Melted Butter
Preparation
FOR THE SAUCE
1. To make the sauce, combine the sugar and water in a medium saucepan over medium-high heat. Stir and heat until sugar dissolves and then pour it into a small bowl and set aside.
2. Add the butter to the pan and then the peaches, and cook until peaches are soft.
3. Next add the syrup back into the pan and also add the lemon juice, vanilla extract, cardamom and pepper. Cook until sauce is slightly thickened but it won’t be as thick as a syrup, about 5 minutes. Set aside while you make the pancakes.
FOR THE PANCAKES:
1. Preheat your griddle or large skillet over medium heat.
2. Combine the flour(s), sugar, baking powder, coconut and salt in a medium bowl.
3. In another medium bowl, combine the coconut milk, egg and melted butter.
4. Add the coconut milk mixture to the dry ingredients and whisk until smooth.
5. Using a 1/4 cup scoop, scoop batter onto the griddle or pan. Cook until bubbly on top and slightly brown on the bottom, about 3 minutes. Turn it over and cook other side until golden, about 2 more minutes.
6. Remove pancakes from griddle and serve hot with Vanilla Peach Sauce.
