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Recipe Detail Page
Tray-Baked Buttery Pancakes With Berries & Spiced Peaches
Summer 2021
When you’re hosting a crowd, flipping pancakes is not the way to go. Our tray-baked version is here to help, letting you serve up light buttermilk pancakes with not a flip needed. Top with our Spiced Peaches. Crisp bacon and yogurt or sour cream on the side are nice add-ons.
Serves 8
1/2 cup (125 mL) unsalted butter
Spray oil
2 1/2 cups (625 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
3 eggs
2 cups (500 mL) buttermilk
2 tsp (10 mL) vanilla
1 cup (250 mL) fresh raspberries or crumbled crisp bacon
Spiced Peaches (recipe follows)
1. Preheat the oven to 500°F (260°C). Set a rack in the centre of the oven.
2. Melt butter and set aside to come to room temperature. Spray oil on a 12 x 17-inch (30 x 42.5-cm) sheet pan with shallow sides.
3. In a large bowl, place flour, sugar, baking powder, baking soda and salt. Whisk to evenly blend. Make a large well in the centre. In another bowl, whisk eggs. Add room-temperature butter and stir in. Whisk in buttermilk and vanilla. Pour into dry ingredients and stir just until no streaks of flour remain (don’t over-mix). A large spatula works well for this. There will be some lumps. Sprinkle with berries and gently fold in, being careful not to mush berries.
4. Pour mixture into oiled pan and spread to corners, being careful not to mush berries. It doesn’t have to be perfectly even.
5. Place in the oven and immediately reduce heat to 450°F (232°C). Bake for 10 minutes. Turn on broiler and broil just until golden on top. Watch carefully; this takes only 1 1/2 to 2 1/2 minutes. For even browning, you may have to turn the pan around. Remove from oven, cut into pieces and serve with Spiced Peaches.
Serves 8
SPICED PEACHES
In Ontario, we grow the world’s best peaches. Their season is short, so take full advantage of this luscious fruit with our Asian-spiced compote, perfect for breakfast over pancakes or waffles, or topped with Greek yogurt. Later in the day, it’s a great fragrant companion for grilled pork or chicken, or simply spoon it over vanilla frozen yogurt. Yum!
4 cups (1 L) water
2 cups (500 mL) granulated sugar
1/4 cup (60 mL) fresh lemon juice
2 cinnamon sticks, broken in half
6 thin slices of fresh ginger
4-star anise
8 ripe but firm peaches
1. In a large saucepan, combine 4 cups (1 L) water with sugar, lemon juice, cinnamon sticks, ginger and star anise. Place over high heat and stir until sugar is dissolved. Adjust heat so the mixture boils gently, then cook, uncovered, until reduced by about half, about 20 minutes.
2. While the syrup is cooking, place peaches in a bowl. Cover with boiling water. Let sit for 3 minutes. Drain off water and place peaches in a bowl of cold water for 2 minutes. Peel and pit peaches and slice about 3/4 inch (2 cm) thick.
3. Once the syrup is reduced, add peaches to the pan and return to boil. Boil gently for 2 minutes. Pour into a bowl and refrigerate right away. When cool, press a piece of clear plastic wrap over the surface. Refrigerate at least overnight to infuse peaches with flavour. Refrigerated, they will keep well for several days but may lose a little colour. For storage up to 1 week, spoon into jars and seal with tight-fitting lids. Keep refrigerated. Remove cinnamon, ginger and star anise before serving.
Serves 8
