Peach Melba Pancakes
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Pancakes
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract (or 1/2 tsp. vanilla bean paste)
- 2 tablespoons vegetable oil
- 1 peach, chopped, skin-on, slightly ripened
- 2 tablespoons cooking spray, butter-flavored
-
Raspberry Sauce
- 2 cups raspberries, fresh
- 1⁄2 cup sugar
- 3 tablespoons flour
- 1⁄2 cup water
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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RECIPE SUBMITTED BY
I am a mother of three picky kiddos and one furry child who is ready and willing to eat what they drop to the floor. My husband and I enjoy experimenting with different cuisines. We are foodies at heart.