INGREDIENTS

INSTRUCTIONS

PANCAKES
FRUIT
To prepare the pancakes: Combine the eggs, milk, water, vanilla, sugar and
salt in a large bowl. Beat until well combined.
Using a fork, blend the baking powder into the flour. Whisk into the liquid
ingredients, along with the oil, whisking until just blended.
Set aside while you prepare the fruit.
(May be made the night before. Cover and refrigerate.) To prepare the
fruit: Melt the butter in a large, preferably nonstick pan. Add the fruit
and saute for a minute. Sprinkle with the sugar and continue to saute for
no longer than a minute. You want to bring out the flavors and brighten the
colors.
If you use fresh raspberries, add them the last few seconds.
Remove from heat and set aside while you cook the pancakes.
Brush a 12-inch nonstick omelet pan with about 3 teaspoons melted butter.
Give the batter a good stir just before making each pancake.
When the pan is medium-hot, ladle in 1 cup of the batter. Swirl the pan to
evenly spread the batter, then cook over medium heat for about 2 minutes.
Lift the pancake when it appears to be set; it should have golden speckles
on the bottom.
Turn and cook for another minute.
Continue with the remaining batter.
Serve each pancake with sauteed fruit, and dust with powdered sugar.
[Serves 4. PER SERVING: 530 calories, 12 g protein, 61 g carbohydrate, 28 g
fat (10 g saturated), 198 mg cholesterol, 229 mg sodium, 4 g fiber.]
Notes: One of the best things about these delicate pancakes is that they
serve as a base for fresh fruit. My favorite toppers are sliced peaches and
raspberries, cinnamon-dusted apple slices, or halved fresh figs and toasted
walnuts. Recipe from a a place Jacquelin stayed in the Yacatan run by Peter
and his wife.
Recipe by: Jacqueline Higuera McMahan, SF Chronicle 9/23/98
Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net> on Sep
24, 1998, converted by MM_Buster v2.0l.

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