|
|||
Sign in to your account |
New Here? Join Chatelaine.com in 2 easy steps. |
||
|
Email Address: |
|||
|
Password: ( Did you forget? ) |
|||
| Remember me next time! | |||
| subscribe to magazine | français
what's hot now
PRINT
Andreas Trottmasndorff
Ingredients
- 4 small peaches
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) all-purpose flour
- 1/4 cup (50 mL) granulated sugar
- 2 tbsp (30 mL) poppy seeds
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 eggs
- 1 1/2 cups (375 mL) milk
- 1 cup (250 mL) regular or light sour cream
- 1 tsp (5 mL) vanilla
- butter for cooking pancakes
The test kitchen voted this one of its favourite ways to use up a glut of juicy peaches - perfect for a lazy Sunday brunch on the porch or on the dock at the cottage. Bring on the java!
- Peel peaches, if you wish, then slice into thin wedges. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until evenly mixed.
- Melt about 1 tsp (5 mL) 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 (50-mL) 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 peach 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 pancakes. Delicious drizzled with maple syrup.
- 4 g protein
- 6.9 g fat
- 19.2 g carbohydrates
- 1 g fibre
- 1 mg iron
- 88 mg calcium
- 178 mg sodium
- 154 calories
