Saturday, April 16, 2011

Whole Wheat Pancakes with Peach Compote

Breakfast is the most important meal of the day, unequivocally. I notice such a difference when I start my morning with whole grains, protein, and healthy fats. Breakfast is particularly enjoyable on the weekends when I have the time to prepare muffins, scones, and waffles galore. Pancakes are traditional weekend breakfast fare, and I have waxed poetic about them before. Often, I make slight changes to previously discussed recipes and I always want to share them with you because I am so delighted by the joy I feel about food. This morning’s pancakes featured salty walnuts in tender, chewy whole wheat pancakes topped with a sweet and tart peach compote. Yum!

1 cup frozen peaches (if using fresh, peel them)
1/4 cup maple syrup
1/4 cup water
1 tablespoon cornstarch
1 tablespoon water

Combine peaches, maple syrup and water in a small saucepan. Simmer over medium heat until the mixture starts to break down a little. In a separate bowl, combine the cornstarch and water, then add to the peaches. Cook briefly, until the mixture starts to thicken. Spoon on top of whole wheat pancakes or buckwheat waffles.

1 comment:

  1. Oo those are gorgeous...they sound so wonderful, a perfect breakfast.