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Fresh Fruit Pancake

Recipe courtesy of The Little House (Fitzwilliam, NH) innkeepers, Sherri &
Andrew Walters.

Find your fresh fruit at a locally grown pick-your-own.

1/4 cup butter   
1/4 cup New Hampshire Maple Syrup     
1 tsp. Cinnamon                                        
4 eggs, separated
1/3 cup sugar
1/3 cup flour
1/2 tsp. baking powder
1/3 cup milk
2 cups fresh fruit:  blueberries, sliced apples, sliced peaches

Heat oven to 375 degrees F. Melt butter in 10 inch round baking dish. Remove
from oven, pour maple syrup over bottom of baking dish, sprinkle with
cinnamon. Arrange fruit in dish. Return to oven for 8-10 minutes.

Meanwhile, beat egg whites until foamy. In another bowl combine sugar, flour,
& baking powder. In a small bowl beat milk with reserved egg yolk. Add milk
and yolks to flour mixture, mixing well. Fold in egg whites. Spread evenly over

Bake for 20 minutes. Loosen the edges and invert pancake onto a serving plate.
Serve plain or with New Hampshire maple syrup and butter.

Serves 2-4.

About the authors

Sherri & Andrew Walters are the owners of The Little House bed & breakfast in
Fitzwilliam, NH.  To read all about their delightful little guest cottage in The
Heart of New England's B&B profile page, click here:  
The Little House.
Sherri & Andrew Walters, Innkeepers, The Little House
The Heart of New England
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