Peach Pancakes With Peachy-berry Sauce
From hopscotch 15 years ago
- 1 hour to make
- Serves 10
Ah, shucks, can't friggin make up your mind on which FRUIT? Dang, you're ONE freakin FRUIT LOOP.
Ingredients
- Ingredients shopping list
- 1 cup all-purpose flour shopping list
- 2 Tablespoons cornmeal shopping list
- 1 Tablespoon sugar shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/3 teaspoon salt shopping list
- 3/4 cup milk shopping list
- 2 peaches for 3/4 cup peach puree (see below) shopping list
- 1 egg, beaten shopping list
- 2 Tablespoons cooking oil shopping list
How to make it
- Peachy-Berry Sauce:
- 1/2 cup maple syrup
- 1 cup fresh raspberries, blackberries, blueberries, or a combination
- 1 cup thinly sliced, peeled peaches or nectaries or a combination
- Peach Puree:
- Pit, peel, and quarter 2 large peaches.
- Place in a food processor bowl or blender container. Cover and process or blend until smooth.
- Pancake Batter:
- In a bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt.
- Make a well in center of dry mixture; set aside.
- In another bowl, combine milk, peach puree, egg, and cooking oil.
- Add milk mixture all at once to the dry mixture. Stir until just moistened (batter should be lumpy).
- Pour 1/4 cup of batter onto hot, lightly greased griddle or heavy skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with peachy-berry sauce.
- Peachy-Berry Sauce:
- In a saucepan, bring maple syrup just to a simmer. Remove from heat. Stir in fruit. Serve over peach pancakes.
- Makes: 10 pancakes and 2-1/2 cups sauce
People Who Like This Dish 1
- choclytcandy Dallas, Dallas
- hopscotch CA
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