Peach And Poppy Seed Sour Cream Pancakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 peaches, sliced into thin wedges (leave on the peel if you want)
• 2 tablespoons butter, melted
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1 cup light sour cream (use full fat sour cream if preferred)
• 1 teaspoon vanilla
• extra butter, for cooking the pancake

Recipe

• 1 in a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
• 2 make a well in the centre.
• 3 in a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
• 4 pour into the flour mixture and stir just until evenly mixed.
• 5 melt 1 teaspoon butter in a large frying pan over medium heat.
• 6 use a 1/4-cup measure to pour the batter into the hot frying pan. depending on the size of your pan, you can do 1 to 3 pancakes at a time.
• 7 immediately top each pancake with 2 or 3 peach wedges and push into the batter.
• 8 cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
• 9 turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
• 10 place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.