PANNEKOEK WITH SUMMER FRUIT AND GOAT CHEESE

Ingredients

• ​2 cups sliced nectarines
• 2 cups sliced peaches
• 1/2 cup sliced apricots
• 1 tbsp granulated sugar
• 1 tbsp salted butter
• 1 tsp vanilla
• Basic Pannekoek
• 1 cup crumbled soft goat cheese
• Maple syrup*

Directions

1. Combine nectarines, peaches, apricots and sugar in a bowl.
2. Melt butter in a large non-stick frypan over medium-high heat. Add fruit mixture and sauté until fruit is slightly softened, about 3 - 4 minutes. Remove from heat and stir in vanilla.
3. Place fruit down centre of each pannekoek, dividing equally. Top each with cheese, dividing equally. Roll up to enclose filling.
4. Serve drizzled with maple syrup.

Ingredients

• ​2 cups milk (2%)
• 1 cup all-purpose flour
• 4 large eggs
• 2 tsp vanilla
• 1/4 tsp salt
• 3 tbsp canola oil

Yield: Makes 6.

Directions

1. Whisk together milk, flour, eggs, vanilla and salt until smooth.
2. Heat 1 tbsp oil in a 10 inch non-stick frypan over medium-high heat. Pour 1/2 cup batter in frypan. Swirl frypan until it is coated on bottom with batter; cook until underside is golden brown, about 1 minute.
3. Loosen edges of pannekoek with a spatula. Slide spatula under pannekoek and quickly flip it over; cook until underside is golden brown, about 1 minute.
4. Gently slide pannekoek onto a parchment paper-lined large rimmed baking sheet.
5. Repeat procedure with remaining batter, adding remaining oil as necessary.
6. Pannekoek may be cooled and frozen for up to 1 month. If freezing, layer pannekoek with parchment paper in an airtight container.