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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Vegetables 1 Servings

INGREDIENTS

1 1/2 lb Peaches, Freestone
3 c Fresh Blueberries, Washed
3 T Powdered Sugar
1/2 t Ground Ginger
3 T Lemon Juice
3/4 c All-Purpose Flour
3/4 c Whole Wheat Flour
1/2 c Rolled Oats
1/3 c Cornmeal
1 T Sugar
1 T Baking Powder
1/2 t Salt
3 Eggs, Separated
1 3/4 c Milk
2 T Vegetable Oil
Drained Yogurt Or Sour Cream

INSTRUCTIONS

Peel peaches or gently rub fuzz from skin, pit and slice. Gently toss
peaches with half of blueberries (1 1/2 cups), powdered sugar, ginger
and lemon juice and set aside.  Mix flours, oats, cornmeal, sugar,
baking powder, and salt together.  In separate bowl, beat egg white
stiff but not dry. In another bowl,  whisk egg yolks, milk, oil and
flour mixture together until smooth.  Stir in remaining 1 1/2 cups
blueberries and then gently fold in egg  whites.  Scoop out 1/3 batches
of batter and cook on a lightly oiled non-stick  skillet or griddle on
both sides until lightly browned. Serve  immediately topped with
reserved peach and blueberry mixture and a  dollop of drained yogurt or
sour cream if desired.  Recipe by: Cooking Right CR9689  Posted to
MC-Recipe Digest by Sue <suechef@sover.net> on May 01, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1966
Calories From Fat: 491
Total Fat: 55.6g
Cholesterol: 592.2mg
Sodium: 3062.7mg
Potassium: 1512.4mg
Carbohydrates: 316.5g
Fiber: 18.7g
Sugar: 117.7g
Protein: 59g


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