Fresh Peach Pancakes With Quick Strawberry-Peach Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
14 pancakes
ingredients
-
Pancakes
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup packed light brown sugar
- 1 1⁄4 teaspoons baking powder
- 3⁄4 teaspoon ground ginger
- 3⁄4 teaspoon cinnamon
- 1 1⁄3 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Grand Marnier
- 1⁄2 teaspoon pure vanilla extract
- 2 peaches, peeled, pitted, and cut into small dice
-
Quick Strawberry-Peach Sauce
- 1 cup sliced strawberry
- 2 peaches, peeled, pitted, and coarsely chopped
- 1 tablespoon Grand Marnier
- 1⁄4 teaspoon pure vanilla extract
- powdered sugar
directions
- Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
- Taste and add powdered sugar as needed.
- Store covered in the refrigerator until ready to use; will keep for 1 day.
- Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
- In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
- Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don’t worry if the batter is a little lumpy).
- With a rubber spatula, gently fold in the peaches.
- Lightly butter or oil your griddle or skillet.
- Preheat over medium heat (if using an electric griddle, set to 350°).
- Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
- Serve immediately w/ Quick Strawberry-Peach Sauce.
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