| 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)
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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