Peach Melba Pancakes

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a medium mixing bowl, whisk together pancake ingredients (except for chopped peach).
  • Heat a griddle pan or electric griddle to medium heat (approximately 300 F for electric griddle). Coat with cooking spray.
  • 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.
  • With large spatula, remove pancakes to serving dish and cover until ready to serve.
  • Serve two pancakes (side-by-side and overlapping) with desired amount of raspberry sauce spooned over both.
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