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Maple baked fruit is perfect with these pancakes. but they're also good with a little lemon juice and a lot of cinnamon sugar. We have these for dinner some nights for a light dinner.
1 lb. peaches or nectarines
1/2 lb. red plums
1/2 cup pure maple syrup
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Sour cream
4 tsp. unsalted butter, melted
1/2 cup all-purpose flour
1/2 cup whole milk
2 eggs
3 Tbsp. sugar
1/2 tsp. pure vanilla extract
Pinch salt
Preheat the oven to 425*F.
Pit and slice peaches and plums for Maple Bake Fruit, spread in a shallow dish.
Pour syrup over fruit, toss gently to coat. Bake along with pancakes until bubbly, 20 minutes
Add berries and stir fruit gently. Spoon fruit inside puff pancakes.
Dollop with sour cream.
Melt 1 tsp. butter for pancakes, in each of four 6" individual low-sided dishes by placing in heated oven. Remove dishes from oven when butter has melted. Do not allow to cool.
Whisk the batter's remaining ingredients together until smooth. Pour 1/3 cup batter in each dish. Do not stir batter with melted butter.
Bake until golden brown and puffed, 25 minutes.
Serve pancakes right from the oven with Maple Baked Fruit.
Sprinkle with powdered sugar.
Serves four 6.
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