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 karin.calloway@comcast.net. Find her previous recipes through the online archive at augustachronicle.com/karin.
Blueberry-Peach Baked Pancake
2 cups prepared pancake batter (homemade or from a mix)
2 tablespoons brown sugar or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon butter, melted
2 ripe peaches, peeled, cored and sliced
1/2 cup fresh or frozen blueberries
3 tablespoons maple syrup, plus more for serving
1/2 teaspoon ground cinnamon
Heat oven to 350 degrees. Stir the brown sugar or maple syrup, vanilla and almond extracts into the pancake batter and set aside. Pour the melted butter in 9-inch pie plate.
Place sliced peaches and blueberries in the bottom of pie plate. Sprinkle cinnamon and drizzle syrup over the fruit. Carefully pour batter on top.
Bake 30-35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple or blueberry syrup.
Makes 4 servings.
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