Peach Melba Pancakes

• 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

1. 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.
2. In a medium mixing bowl, whisk together pancake ingredients (except for chopped peach).
3. Heat a griddle pan or electric griddle to medium heat (approximately 300 F for electric griddle). Coat with cooking spray.
4. 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.
5. With large spatula, remove pancakes to serving dish and cover until ready to serve.
6. Serve two pancakes (side-by-side and overlapping) with desired amount of raspberry sauce spooned over both.

flour, sugar, baking powder, salt, milk, egg, vanilla, vegetable oil, peach, cooking spray, raspberry sauce, raspberries, sugar, flour, water

Taken from www.food.com/recipe/peach-melba-pancakes-383570 (may not work)