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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are a real treat for Sunday morning breakfast - light and fluffy yet healthy, too. Wonderful served with raspberry jam. Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour |
3 tablespoons granulated sugar |
1 teaspoon baking soda |
1/4 teaspoon nutmeg, grated |
1/4 teaspoon salt |
1 cup plain yogurt |
3/4 cup milk |
2 tablespoons butter, melted |
2 eggs |
2 peaches, peeled and finely chopped |
Directions:
1. In a large bowl, stir together the two flours, sugar, baking soda, nutmeg and salt.
2. Whisk together the yogurt, milk, butter and eggs; pour over the dry ingredients and stir until just moistened.
3. Heat a skillet or griddle over medium heat; brush with vegetable oil.
4. Using 1/4 cup batter for each pancake, pour into the skillet; sprinkle 1 tablespoons peaches over each.
5. Cook for about 2 minutes or until the bottom is golden and bubbles break on top but do not fill inches.
6. Turn and cook for about 2 minutes or until the uncooked side is golden.
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