Buttermilk Pancakes with Canned California Peaches

Now that it is spring and the days are getting longer and warmer, Canadians are looking forward to trying new, lighter recipes and increasing their fruit intake once again. However, fresh fruit is hard to find at this time of the year. Luckily, canned California cling peaches are available year-round. They are also higher in antioxidants and Vitamin A and nearly four times higher in Vitamin C than fresh peaches.

Canned California peaches are delicious and versatile, which can be incorporated into a number of recipes as they add colour to our favourite dishes and maintain their firm texture, even when cooked.

Five ways to boost our fruit intake:

• Dress up salads by adding canned California cling peaches
• Substitute peaches for pineapples in pizza
• Baking a batch of muffins or breakfast loaves by adding canned peaches for fibre boost.
• Substitute canned peaches for frozen fruit in the smoothies to increase Vitamin A and C intake
• Have peaches for breakfast with pancakes, French toast and waffles.

Buttermilk Pancakes recipe courtesy of California Cling Peach Board serves 6.

Compote

1 can 28oz sliced California cling peaches

1 lemon

1/2 cup pure maple syrup

3 cinnamon stick

8 slices fresh ginger

2 tsp vanilla

Pancakes

1 cup each whole-wheat and all-purpose flour 

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups buttermilk

2 egg

1/4 cup melted cooled butter or vegetable oil

2 tsp vanilla

vegetable oil

cinnamon (optional)

Set peaches in a sieve set over a bowl and drain well. Add about half the liquid to a medium pot. Remove 2 wide strips of peel from lemon and squeeze out 1 tbsp juice. Add to peach liquid along with maple syrup and spices. Bring to a boil, then simmer uncovered stirring occasionally until thickened slightly, about 10 to 20 minutes. Add peaches and vanilla.

Place flours, baking powder, soda and salt in a large bowl. In a separate bowl, whisk buttermilk with egg, butter and vanilla. Pour into flour mixture and stir just until blended. Heat just enough oil in a large frying pan to coat bottom over medium-high heat. When hot, ladle about 1/3 cup batter into pan for each pancake. Cook until batter bubbles and pancake is golden on the underside, a couple of minutes. Turn and continue on other side a couple of minutes. Repeat with remaining batter. Serve compote over top and dust with cinnamon if you wish.

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