| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Peaches; Freestone |
| 3 |
c |
Fresh Blueberries; Washed |
| 3 |
tb |
Powdered Sugar |
| 1/2 |
ts |
Ground Ginger |
| 3 |
tb |
Lemon Juice |
| 3/4 |
c |
All-Purpose Flour |
| 3/4 |
c |
Whole Wheat Flour |
| 1/2 |
c |
Rolled Oats |
| 1/3 |
c |
Cornmeal |
| 1 |
tb |
Sugar |
| 1 |
tb |
Baking Powder |
| 1/2 |
ts |
Salt |
| 3 |
lg |
Eggs; Separated |
| 1 3/4 |
c |
Milk |
| 2 |
tb |
Vegetable Oil |
|
|
Drained Yogurt Or Sour Cream |
INSTRUCTIONS
GARNISH
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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