If you like going to farmer's markets, you are going to LOVE The Greenmarket Cookbook, by Joel Patraker and Joan Schwartz, which highlights the best of the best from the world-famous Union Square Farmer's Market and is also the subject of today's Famous Fridays post. The book is organized by season and filled with recipes from the vendors themselves, most of them brilliantly simple, wisely allowing the gorgeous organic veggies and fruits to shine, like this "Use-Up-the-Fruit" pancake. It's divine!!
Earlier in the spring, I was in NYC and had the chance to take a walk through the Union Square Market and it was really just such a treat. You walk by, ogling stall after stall of local farmers selling their amazingly colorful fruits and vegetables, artisan bread makers, dairy sellers, organically raised beef and chicken farmers, honey vendors, fresh flowers...you can find it all here and you'll want to buy it all here too! Plus the people selling the food are truly friendly and helpful and will give you tips on how to use some of the more exotic produce you may not be too familiar with.
This easy pancake recipe comes from Peggy Kent of Locust Grove Farms and it's an amazing way to use up any fruit that you have lying around. As you can see, I had some peaches and blueberries that no one had gotten to yet, but this would also be terrific with apples, other berries, pears, cherries etc.
In any case, you start by melting some butter in a cast iron frying pan or a casserole dish and then pouring a simple pancake batter into it.
Then you pop the entire thing into the oven to cook for about 30 minutes, until it emerges all puffed and golden brown and sprinkle it with a bit of powdered sugar.
Meanwhile you toss whatever fruit you're using with a few tablespoons of confectioners' sugar and use it to top the pancake as soon as you remove it from the oven.
Now you can either serve it as is or pop the whole pan back into the oven to cook the fruit a bit. I've made it both ways and it's equally good and luscious!! Great for a special breakfast or brunch!
So take a look at this wonderful book, find a farmer's market near you and get cookin' while all of the gorgeous summer offerings are still at their peak. Have a delicious and fun weekend!!
Greenmarket's "Use-Up-The-Fruit" Pancake-Famous Fridays
Makes 4-6 servings
Prep Time: 10 minutes; Bake Time: 30-35 minutes
- 2 large eggs
- 1 cup milk (I've used whole and 1%-both were great)
- 2/3 cup unbleached, all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons unsalted butter
- 5-6 cups fresh berries or sliced seasonal fruit (I used peaches and blueberries, but you can use any other kinds of berries, apples, plums, pears, cherries, grapes etc.)
- 1-4 tablespoons confectioners' sugar
1. Preheat the oven to 400ºF. Place the butter into a large cast-iron pan or a baking dish and place into the oven so that the butter melts.
2. Meanwhile. in a large bowl, whisk together the eggs, milk, flour, granulated sugar and salt. When the butter is melted, immediately pour the pancake batter into the hot pan and spread with a spatula to even it out. Return the pan to the oven and bake for 30-35 minutes, until puffed up and golden brown.
3. While pancake is cooking, mix the fruit with the confectioners' sugar to taste, in a large bowl.
4. As soon as you remove the cooked pancake from the oven, sprinkle it with a bit of confectioners' sugar and top with the fruit. If you like, you can return the whole pan to the oven for another 5-10 minutes to allow the fruit to get a bit warm and caramelized. Both ways taste great. Cut into wedges and serve immediately. There will be no leftovers!!
Note: Recipe adapted from The Greenmarket Cookbook by Joel Patraker and Joan Schwartz. I adapted the recipe to cook the fruit a bit on a brilliant tip from my daughter!