Once again, I turned them into a pancake. Last year I made some blue grape pancakes with a blue grape sauce. They were so delicious, I wanted to try a baked pancake version to showcase this treasured fruit. One advantage of baked pancakes is that you don't have to stand in front of the skillet, flipping them in batches and keeping the finished ones warmed while you go through the batter. They're also ridiculously easy to make. But what you will really appreciate is the soft, creamy and slightly chewy texture of the baked pancake — with a slightly crisp exterior, it's like eating a baked custard with the sweet juice of the blue grapes running throughout.
If you can't find Coronation grapes, Concords may be used if they are available in your area — squeeze the end of each grape opposite the stem to separate the skins from the pulp, and discard the skins. If using other table grapes, add an extra tablespoon or two of sugar or honey to the sauce.
|Baked Blue Grape Pancakes|
|Recipe by Lisa Turner|
Published on September 9, 2012
Soft, light and creamy baked pancakes with plump, juicy, sweet and tangy blue grapes
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More baked pancakes that you will enjoy from Lisa's Vegetarian Kitchen:
Baked Strawberry Pancakes
Baked Blueberry & Peach Pancakes
Baked Coconut Mango Pancakes
Apfelpfannkuchen (Baked German Apple Pancake)
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