Monday, October 6, 2008

Whole grain lemon pancakes with spiced peach sauce

Well, this was rather lovely. I used my trusty pancake recipe, but substituted spelt flour for the white flour, used a hint of lemon extract instead of vanilla, and omitted the blueberries. The texture was on the dry side, but quite nice when covered with luscious, steaming peach sauce. (If you're not a health food junkie like I am, just make the pancakes with white flour for a tender, fluffy, delicious result.)

The peach sauce was a nice use of the end-of-season local peaches, which were a little soft and not quite as flavorful as I had hoped they would be when they were fresh. They're positively stunning when cooked until their natural sugars are enhanced and accented with notes of cardamom, cinnamon, and cloves.

Spiced Peach Sauce

  • fresh peaches
  • green cardamom pods
  • whole cloves
  • stick of cinnamon
  • maple syrup
  • water
  • cornstarch
  1. Peel, pit, and slice the peaches, and place into a small pot. (I used about 5 small peaches, and didn't even bother peeling them.)
  2. Add spices (I used 4 whole cardamom pods, about 6 cloves, and a few little pieces of a stick of cinnamon.)
  3. Heat on a medium-high flame, stirring occasionally.
  4. In a small bowl, dissolve some cornstarch (about 1/2 a teaspoon or so) into a roughly equal amount of water, stirring until lumps disappear.
  5. When the peaches are at a desirably soft texture and adequately sweet (taste them!), add cornstarch mixture, bit by bit, stirring constantly, until the sauce is at a desirable thickness. Repeat if sauce is still too thin for your tastes.
  6. Add a dash of maple syrup to sweeten, if desired.
  7. Serve over pancakes (or, bathe in it, or invent other mischievous uses, once it's cooled a bit). Garnish with fresh mint and raspberries, if desired.

No comments: