Peach and Poppy Seed Sour Cream Pancakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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To make a long story short, they are wonderful - so fluffy and flavourful. I used canned peaches since that is what I had on hand, but all means try them with fresh peaches. Fresh is always better. Serve with maple syrup. Ingredients:
4 peaches, sliced into thin wedges (leave on the peel if you want) |
2 tablespoons butter, melted |
2 cups all-purpose flour |
1/4 cup granulated sugar |
2 tablespoons poppy seeds |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 eggs |
1 1/2 cups milk |
1 cup light sour cream (use full fat sour cream if preferred) |
1 teaspoon vanilla |
extra butter, for cooking the pancake |
Directions:
1. In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
2. Make a well in the centre.
3. In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
4. Pour into the flour mixture and stir just until evenly mixed.
5. Melt 1 teaspoon butter in a large frying pan over medium heat.
6. Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time.
7. Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
8. Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
9. Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
10. Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.
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