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