Baked Blueberry & Peach Pancakes

Fresh local peaches and blueberries are just bursting with juices and flavors right now in southwestern Ontario, and I'm lucky to keep my hands off of them long enough to consider the incredible things that can be accomplished by combining fresh fruit with the basic kitchen essentials of flour, eggs, dairy and sugar. If nothing else were ever needed in a woman's diet I shouldn't complain, but I do have one regret — I only made one of these baked blueberry and peach pancakes when two would have been just as easy (and would have lasted no longer).

This is a slightly denser but just as simple and delightful variation on the baked strawberry pancakes I shared during strawberry season last month, but now that other fruits are in season, there's no reason why strawberries should have all the fun. Perfect on a weekend morning with a hot cup of coffee or tea, or even for a summer's evening dessert.

Baked Blueberry & Peach Pancakes

Recipe by Lisa Turner Published on August 19. 2008 A beautiful, sweet and custardy baked pancake topped with bursts of fresh blueberry and peach flavors Preparation: 10 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1/3 cup whipping cream 1 teaspoon dark rum 1 teaspoon vanilla extract 3 large eggs 5 tablespoons sugar 3 tablespoons all-purpose flour 1 large peach, sliced 1/2 pint fresh or frozen blueberries, or more icing sugar (optional) Instructions: Heat an oven to 375°F and butter a 9-inch pie plate well. Beat the whipping cream in a small bowl with the rum and vanilla until half whipped (as I might be feeling on a weekend morning). In a medium bowl, beat the eggs and sugar until frothy. Pour the whipping cream mixture into the eggs and add the flour. Continue to beat until smooth. Pour the batter into the pie plate and bake in the preheated oven for 5 minutes. Remove from the oven and scatter or arrange the fruit over the pancake. Bake for another 15 to 20 minutes or until the pancake is puffy and golden brown. Remove and let cool for 10 minutes before powdering with icing sugar if desired. Serve in wedges by themselves — nothing else is needed or could be desired except for a mug of good hot coffee. Makes 6 to 8 servings