Recipe by Irmgard

These are a real treat for Sunday morning breakfast - light and fluffy yet healthy, too. Wonderful served with raspberry jam.

Ingredients Nutrition


  1. In a large bowl, stir together the two flours, sugar, baking soda, nutmeg and salt.
  2. Whisk together the yogurt, milk, butter and eggs; pour over the dry ingredients and stir until just moistened.
  3. Heat a skillet or griddle over medium heat; brush with vegetable oil.
  4. Using 1/4 cup batter for each pancake, pour into the skillet; sprinkle 1 tablespoons peaches over each.
  5. Cook for about 2 minutes or until the bottom is golden and bubbles break on top but do not fill inches.
  6. Turn and cook for about 2 minutes or until the uncooked side is golden.

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