Recipe(tried): Papaya Pancakes

PAPAYA PANCAKES

Have available whipped cream to top your pancakes.

Make your favorite pancake batter but substitute for each cup of milk (buttermilk, etc.): 1/2 cup sour cream and 1/2 cup water. Stir batter until lumps are gone. Bake pancakes as normal.

Papaya Topping (per person):
1 Tablespoon butter
1 Heaping tablespoon dark brown sugar
1/2 Solo papaya, peeled and deseeded*
Dash brandy or rum (optional)
Whipped cream

Peel papayas and remove seeds. Slice into 1/4 inch strips and set aside.

Slowly melt butter over low heat. Increase heat to medium and add brown sugar, stirring constantly until the sugar has melted and the mixture has the consistency of a thick syrup, i.e. caramelize the sugar.

Add papayas and coat with the syrup. Carefully splash in the brandy, if desired, and gently stir and heat until the alcohol has burned off. This takes under one minute. Do not overcook as you want the papaya slices to remain slices and not mush! Remove from pan and spoon over pancakes. Drizzle some extra syrup on the pancakes, and top with whipped cream.

CAUTION: The brandy or rum can catch fire and this was not intended to be a flambe dish: I always hold the skillet about 6 inches above the fire once I've added the papayas and alcohol to keep everything at the right temperature.

*This recipe also works well with apple bananas, but cut the bananas on an extreme bias or you will end up with mush.

Notes concerning papayas: There are two basic kinds on the market: This recipe uses Solos, which are normally about 1 pound (1/2 kilogram). The larger papayas are often used in chutneys and the like, but are not sweet enough for this dessert. Further, solo papayas go from yellow to nearly red fruits: I only use the red ones (sometimes sold under the name "sunrise,") and have not tried the yellow or orange varieties.