Mochi Peach Cobbler Pancakes
Peach cobbler in pancake form with moist, fluffy pancakes that have a gentle chew and a fruity syrup.
Mochi Peach Cobbler Pancakes
Makes 12; 2-oz pancakes
When I think of baking summer fruit, my mind always goes to fruit crisps or crumbles. I never think of cobbler. In my opinion, the crunchy oaty topping of a crisp/crumble adds so much texture to the stewed fruit and when topped with ice cream, makes a superior summer fruit dessert.
But, people nearly always associate summer fruit with cobbler. It’s a weird conundrum I’m still trying to decipher. When I found a few beautiful peaches in the market, I wanted to do something different with them. Since I know I’d never actually make a cobbler, the idea of turning said cobbler into pancakes just seemed natural. To replicate the biscuity topping I’ve used mochi pancakes which are thick, moist and fluffy with a gentle chew and crisp edges from being cooked in butter. The stewy fruit in a traditional cobbler is cooked down into a syrup that has fruit that is both more cooked and fruit that is a little less cooked for flavor contrast. These pancakes are definitely a treat and quite delicious.
“Recipe Tips:
*1. Slightly underripe peaches or nectarines work well here.
**2. If you are using underripe fruit, it can macerate overnight in the fridge. Before cooking the fruit will look slightly wilted and wrinkled on the edges but that is normal.
***3. Glutinous rice flour is not the same thing as rice flour. Using rice flour and not glutinous rice flour will result in a different texture in the pancakes. ”
Ingredients
*Peaches
**795g (1.75 lbs) peaches or nectarines, cut 0.25 in slices
100g (5 T) honey
60g (0.25 c) sugar
0.25 t kosher salt
Pancake Start
42g (3 T) butter, melted and cooled
Pancake Dry
260g (2 c) all purpose flour
***120g (0.75 c) glutinous rice flour
45g (3 T) sugar
14g (3.5 t) baking powder
5g (1.25 t) kosher salt
2g (0.50 t) baking soda
Pancake Wet
250ml (1.25 c) milk
240g (0.75 c) plain yogurt
6g (1.5 t) vanilla extract
2 large eggs
1.5 T vegetable oil
Peach Cobbler Syrup
75g (1/3 c) dark brown sugar
10g (2 t) ginger, grated
1 t ground cinnamon
0.50 t ground nutmeg
0.50 t ground allspice
65ml (1/3 c) water
1 t vanilla extract
28g (2 T) butter, cold
Finishing
Butter for cooking
Recipe Know-how
1. In a large mixing bowl combine the peaches with the honey, sugar and salt.
Macerate for 1 – 2 hours or until there is about 200ml (1 c) of liquid.
2. In a large saute pan, melt the butter and set aside to cool.
I use a large pan to melt the butter here and reuse the pan to cook the pancakes to save on dishes.
3. In a medium mixing bowl combine the dry ingredients mixing well.
In a separate medium mixing bowl, combine the wet ingredients mixing well.
Add the wet ingredients to the dry.
Using a spatula, stir until nearly combined.
Add the cooled butter and fold until just mixed through.
It is okay if there are still some lumps left in the batter.
Allow to rest for 30 minutes.
4. Strain the peaches over a large saute pan.
Add 1/3 of the peaches to the liquid, reserving the rest and bring to a boil.
Boil the liquid stirring occasionally until thickened, about 10 minutes.
The syrup is ready when the bubbles slow and a line can be drawn through the syrup with a rubber spatula.
Add the remaining peaches, sugar, spices and water.
Continue to cook for 5 – 7 minutes or until thickened again.
Add the vanilla and butter and cook for 2 minutes longer stirring constantly.
The final syrup thickness will be closer to maple syrup than pancake syrup.
Keep warm.
5. Preheat the oven to 120 C / 200 F.
Place a sheet of parchment paper on a rimmed baking sheet and set aside.
6. Heat the pan the butter was melted in over medium heat for 5 minutes.
Melt about 1 t of butter in the pan. Continue to heat until the foaming subsides.
Scoop 2 oz (about 0.25 c) pancake batter into the pan and reduce heat to medium-low.
Cook for 1.5 minutes before flipping and cooking for 1 – 1.5 minutes longer on the second side.
Because of the thickness of these pancakes, they will likely not bubble across the surface indicating they are ready to flip, instead, check the bottom of the pancake for browning. If the bottom is golden brown then flip if not continue to cook until browned.
Before removing from the pan, test the pancakes by gently pressing on the surface. A fully cooked pancake will spring back to the touch, in both the center and across the surface.
Remove the cooked pancakes to the prepared baking sheet and place in the oven to keep warm.
Working in batches, continue cooking the batter until it is finished adding more butter as necessary to prevent sticking.
7. Divide the pancakes among serving plates and top with the syrup.
