Peach Melba Pancakes
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract (or 1/2 tsp. vanilla bean paste)
- 2 tablespoons vegetable oil
- 1 peach, chopped, skin-on, slightly ripened
- 2 tablespoons cooking spray, butter-flavored
- 2 cups raspberries, fresh
- 1/2 cup sugar
- 3 tablespoons flour
- 1/2 cup water
Recipe
- 1 in a medium saucepan, gently toss together raspberries, sugar and flour. drizzle water over all and cook on stovetop burner over medium-low heat for 10-15 minutes, stirring often, until juicy and slightly thickened. remove from heat, cover and set aside.
- 2 in a medium mixing bowl, whisk together pancake ingredients (except for chopped peach).
- 3 heat a griddle pan or electric griddle to medium heat (approximately 300 f for electric griddle). coat with cooking spray.
- 4 with a 1/4-cup measuring cup, drop batter onto griddle. the batter will spread out into a circle of 5-6 inch diameter. sprinkle with chopped peaches. watch carefully as not to burn pancakes. when entire surface of pancake is covered in air bubbles (about 2-3 minutes), carefully turn with a large spatula and cook for another 2-3 minutes. note: between each batch of pancakes, carefully blot excess grease from griddle with a bunched-up paper towel. this prevents the grease from blackening and discoloring your pancakes.
- 5 with large spatula, remove pancakes to serving dish and cover until ready to serve.
- 6 serve two pancakes (side-by-side and overlapping) with desired amount of raspberry sauce spooned over both.
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