Peach and Poppy Seed Sour Cream Pancakes

Recipe by Irmgard
READY IN: 45mins




  • In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
  • Make a well in the centre.
  • In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
  • Pour into the flour mixture and stir just until evenly mixed.
  • Melt 1 teaspoon butter in a large frying pan over medium heat.
  • 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.
  • Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
  • Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
  • Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
  • Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.