Peach & Poppy Seed Sour Cream Pancakes
- Ingredients:
- 4 Small Peaches
- 2 tbsp (30ml) butter
- 2 cups all - purpose flour
- 1/4 cup granulated sugar
- 2 tbsp (30ml) poppy seeds
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups (375ml) milk
- 1 cup (250ml) regular or light sour cream
- 1 tsp (5ml) vanilla
- 1.teel peaches, if you wish then slice into thin wedges. Microwave 2 tbsp (30ml) butter in a small bowl until melted. In a large bowl, using a fork, stir flour sugar, poppy seeds, baking powder and salt. Make a well in center. In a medium bowl, whisk eggs with milk, sour cream, melted butter, and vanilla. Pour into flour mixture and stir just until evenly mixed.
- 2.telt about 1 tsp (5ml) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4 cup (50ml) measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes. Immediately top each with 2 or 3 peaches wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until pancakes are golden , 2 to 3 minutes. Place on a plate and keep warm in a low - temperature oven while cooking remaining panckes. Delicious drizzled with maple syrup.
ingredients, peaches, butter, flour, ubc, baking powder, salt, eggs, milk, regular, vanilla
Taken from www.epicurious.com/recipes/member/views/peach-poppy-seed-sour-cream-pancakes-1275635 (may not work)