Peach Grapefruit Pancakes

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Happy weekend!  I’m hoping everyone has lovely things planned this weekend and intends to have fun and eat well.  For me, weekend food is all about breakfast, or brunch, because it’s the weekend and if you feel lazy about getting up and cooking that’s perfectly ok.  Breakfast is without doubt my favourite meal.  I would gladly eat breakfast fare morning, noon and night, savoury or sweet.  Eggs, bacon, hash browns, French toast, maple syrup – it’s all good (although not necessarily all together!).

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My go-to breakfast dish to make for friends is pancakes.  Everybody likes them and you can easily adapt the flavours to suit what you have in your cupboards.  There are a lot of variations of the basic recipe and I’m still trying to figure out which flour to use, what the perfect balance of wet to dry ingredients is or whether to use milk or buttermilk, but this recipe never fails me and produces tasty moist pancakes.

Mostly I stick to the classic combination of lemon and blueberry when making pancakes, but having just picked up some peaches I thought I would experiment with another fruit/citrus combination and paired it with grapefruit.

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The peaches were super sweet so the bitter, scented flavour the grapefruit added was an excellent balance.

So go on and enjoy your weekend and bake pancakes for breakfast!

Slice up your peaches, nectarines would also work.

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The syrup idea just came to me.  Mixing the honey and maple syrup just adds a little extra depth of flavour to the dish.   Maple is still the strong flavour but you can taste the warmth of the honey in the background.

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Gather up all your pancake ingredients.

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A step by step guide!

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Wait until the pancake is about done and there are a few bubbles on the surface before you add the peach slices.

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And just remember, the first pancake is for the cook (this is because 1, it doesn’t always turn out right because you’re figuring out the temperature, and 2, you’ve done all the hard work).

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Peach Grapefruit Pancakes with Honey Maple Syrup

Serves 2-3

¼ cup maple syrup

2 tbsp honey

1 ¼ cups plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

1 tbsp golden caster sugar

½ tsp salt

1 egg

1 cup buttermilk

½ tsp vanilla extract

Zest of 1 grapefruit

2 peaches, sliced thinly

In a small pan, warm together the maple syrup, stirring occasionally, for a few minutes until they combine.  Pour in to a serving jug and set aside.

Preheat the oven to its lowest setting and line a baking tray with greaseproof paper to lay the cooked pancakes on and keep them warm in the oven.

In a large bowl, whisk together the dry ingredients.

In a jug, lightly beat together the egg, buttermilk, vanilla extract and grapefruit zest.

Add the wet ingredients in to the flour and whisk together until no lumps of flour remain.

Set aside whilst you heat up your pan to a medium temperature.

Melt a knob of butter in the pan then spoon the mixture in to the pan.  I use an actual old fashioned tablespoon, which holds about 2 measuring spoon tablespoons, but really it depends on what size of pancake you prefer.

Leave the pancake to cook for a minute or two, when it starts to bubble, lay the peach slices in a circular pattern on top of the batter.

Flip the pancake and allow to cook for a further couple of minutes.

Remove pancakes for the heat and keep warm in the oven until you are ready to serve.

Serve with the warm honey maple syrup and a cup of coffee.




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