Fresh Peach Pancakes With Quick Strawberry-Peach Sauce

"Dorie Greenspan"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
16
Yields:
14 pancakes
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ingredients

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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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