Recipe courtesy of Jeffrey Mora
Babcock Peach or Braeburn Apple Pancake Tatins
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 1
- Cholesterol
- 36
- Sodium
- 46
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
4 Babcock peaches or Braeburn apples, peeled and sliced
1/4 cup brown sugar
1/4 cup vanilla sugar or regular sugar
2 teaspoons vanilla extract
4 tablespoons unsalted butter
4 tablespoons clarified or melted butter
2 cups Gingerbread Pancake batter, or your favorite pancake batter
2 tablespoons powdered sugar
Directions
- Preheat the broiler.
- Place the first 4 ingredients in a medium mixing bowl and toss together. Let stand for at least 30 minutes.
- Drain the excess liquid from the fruit mixture and reserve. Melt half of the unsalted and clarified butter in a medium non-stick pan over medium-high heat. Add half of the fruit mixture and brown for 3 minutes.
- Pour half of the pancake batter over the fruit starting from the center of the pan. Let batter set for about 3 minutes, and then place under the broiler for about 3 to 4 minutes, or until lightly browned. Watch carefully the whole time, as it may brown more quickly. Remove from the oven. Place a large enough plate to cover the pan over the pan and invert onto the plate. Repeat with the second half of the fruit and batter.
- Garnish with powdered sugar and serve.