These elegant pancakes can be served for breakfast, or on a special occassion.
If you do not have a tortilla warmer, preheat the oven to 225 and have ready a baking sheet.
Put the peaches into a small food processor and liquify them. Put them in a small pot with the sugar and mace. Cook them on low, stirring often until they have softened, about 5 minutes.
Meanwhile, melt the butter that you will need for the batter and sauce.
Combine sift together the flour, baking powder and salt. Put that in a medium bowl. Add the vanilla, hot peach mixture, and 3 tablespoons of the melted butter. Stir to cool, then add the egg so it won''t scramble. Mix well, then start adding the milk. You may have to add more or less depending on how much liquid you got from the peaches. The batter should be not so thick that it clumps, and not so thin that it''s runny. If you add too much milk, add some more flour.
Heat a skillet to medium, and put a thin layer of sunflower oil in the pan. Whirl it around to coat the whole pan. Use a ladel to put one ladel full of batter in the skillet, spreading it around a bit. Cook until the top is bubbling and the sides have lifted up a bit, about 3 minutes. Flip and cook on the other side, about 1 minute. Put in the tortilla warmer, or on the baking sheet in the oven. Cook the rest of the batter.
When all the batter has been made into pancakes, put the Marsala and rose preserves into the pan with the remaining melted butter. Turn the heat to medium and stir continously until the sauce starts to boil. Remove from the heat.
Immediately plate the pancakes and drizzle the hot butter sauce over them.
I use cooking Marsala which does not have alcohol. If you use regular Marsala, make sure the sauce gets very hot to burn off the alcohol. You can find rose preserves at Mediterranean markets. They are very delicious, and good for you, too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 850 | ||
Calories from Fat: 281 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 169.1mg | 52 % | |
Sodium 10202.1mg | 352 % | |
Potassium 387.9mg | 10 % | |
Total Carbohydrate 132.6g | 39 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 129.3g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 850
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