Fresh local fruit, quick frozen, dresses up baked pancake

Blueberries and peaches are in season in the Augusta area, and you can try them in this recipe for blueberry-peach baked pancake.


I used Georgia blueberries and South Carolina peaches when preparing the dish.

I got to know Dick Byne, a Waynesboro blueberry grower, by bumping into him at food events over the past few years. The farm's line of blueberry jams, jellies, salsas and condiments won a 2007 Taste of Georgia award.

Mr. Byne says blueberries freeze well. Just spread them out on a cookie sheet and place in the freezer. Once they are frozen, divide them into zip-top plastic bags and return to the freezer. Mr. Byne says not to wash the blueberries before freezing. When you're ready to use them, give them a quick rinse. There's no need to thaw them completely before using them in baked goods.

Keep this recipe handy for other fruit seasons. It is delicious with thinly sliced apples or pears in fall. In winter, use frozen peaches or berries.

This fruity pancake is delicious served at breakfast or brunch, but it also makes a delicious dessert served hot out of the oven and topped with a scoop of vanilla ice cream.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or e-mail Find her previous recipes through the online archive at



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