I've been on the waiting list for about a year to join the Secret Recipe Club, a cooking group where each month we are assigned another blog from which we will choose a recipe to make and write a post about. This is done in secret (hence Secret Recipe Club), so no one knows who is cooking from which blog until everyone puts up their post on reveal day.
Anyway, after a long wait, I was very excited to get an email this month inviting me to participate, and sending me my assigned blog ... Kudos Kitchen by Renee. This is a fantastic way to discover some new blogs, and more importantly get to know the lovely bloggers themselves.
Renee was definitely a "new-to-me" blogger, and it didn't take me much time browsing around her blog to realise that the hardest part of this challenge was going to be narrowing things down to just one recipe to make. Renee has a lot of recipes which really took my fancy, and which have now been bookmarked to make in the near future. But, with the last of the seasons golden queen peaches and blueberries to use up, Renee's Blueberry Peach Pancakes seemed like the perfect dish.
I did make a few minor changes. I roughly halved the recipe as, unlike Renee, I didn't have a big family of hungry men to feed. This still made easily enough for two (possibly three) for breakfast/brunch. In the original recipe, Renee used a combination of plain flour and sprouted wheat flour - in the absence of sprouted wheat flour, I used all plain flour. I left out ground flax seed and, in the absence of buttermilk, I used a combination of regular milk and yoghurt. Lastly, I made the most of fresh seasonal fruit in place of frozen fruit.
These pancakes were delicious, so good in fact that I have made them again, and have even managed to freeze some peaches and blueberries so that I can make them again in the winter ahead.
Peach & Blueberry Pancakes Recipe
Adapted from recipe by Kudos Kitchen by Renee
Makes 2-3 generous servings
1-1/2 cups plain flour
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
1 tablespoon coconut sugar
1 teaspoon salt
1 large, free-range egg
1 teaspoon vanilla extract
1-1/4 cups milk
2/3 cup plain yoghurt
2 tablespoons butter, melted, plus extra for frying
1 cup blueberries, plus extra for serving
1x large peach, cut into smallish dice (about the same size as the blueberries)
maple syrup for serving
Sift together flour, cinnamon and baking powder in a large bowl. Add the coconut sugar and salt, and mix well to combine.
Whisk the egg lightly in a separate bowl. Add the vanilla, milk, yoghurt, and melted butter. Whisk lightly to combine.
Add the wet ingredients to the dry ingredients, and stir until just combined. Add the fruit and fold in gently.
Set a non-stick frying pan over medium heat, and add a tiny knob of butter.
Add spoonfuls of pancake batter to the pan. Once bubbles start to appear around the edges and on the top side of the pancakes (about 1 minute), flip them over and cook until the underside is golden (approximately another minute).
Remove cooked pancakes to a serving platter and keep warm in a low oven while you cook the rest of the pancakes.
Once all the pancakes are cooked, add another generous knob of butter to the pan, along with the extra blueberries. Cook over low heat just until the blueberries are warmed through, and starting to soften and release their juices.
To serve, spoon blueberries and their juice over the top of the pancakes, and drizzle liberally with maple syrup.
Hope you enjoy the pancakes as much as I did, and visit the links below to check out all the other great dishes my Secret Recipe Club friends made.