Pancakes with Summer Fruit

  • 1/3 cup (2 ounces/60 grams) whole wheat flour
  • 2 tablespoons brown sugar
  • 1/3 cup (3 ounces/80 millilitres) milk, skim/organic
  • 3 eggs
  • 1/4 cup (2 ounces/60 grams) unsalted butter
  • 2 firm, ripe peaches or nectarines, pitted and sliced
  • 1 1/2 cups (6 ounces/185 grams) raspberries or blackberries
  • About 2 tablespoons icing sugar
  • Lemon wedges (optional)

  1. Preheat oven to 220 degrees C (425? F).
  2. In a bowl, beat together flour, sugar, milk and eggs. Set aside.
  3. In a 10-to 12-inch (25- to 30-cm) cast-iron frying pan over medium-high heat, melt the butter.
  4. Add the peaches or nectarines and cook, stirring often, until fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness.
  5. Remove from the heat and scatter with the berries.
  6. Pour the egg mixture over the fruit in the pan and immediately put in the oven.
  7. Bake until puffed and golden, about 18 minutes.
  8. Remove the pancake from the oven and scatter icing sugar over the top.
  9. Cut into wedges to serve. It's best if you warm the plates too.
  10. If desired, offer lemon slices. Remember, only 100% real Canadian maple syrup will do.