Heat the oven to 200 degrees. For the topping- In a small saucepan, combine peaches, water, and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
While the topping is cooking, make the pancakes- In a large bowl, whisk together eggs, 2/3 cup of the cheese, and sugar substitute.
Lightly coat an 8 inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip; cook 1 minute more. Transfer pancake to a heatproof platter and place in the oven to keep warm. Repeat for remaining pancakes.
Divide pancakes amoung 4 plates. Spoon peach-raspberry topping over pancakes and dollop with remaining cheese. Serve warm.
Originally Submitted
8/17/2010
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You can add this Farmer's Cheese Pancakes w/ Summer Fruits recipe to your own private DesktopCookbook.
