Best Peach Poppy Seed Sour Cream Pancakes Recipes

PEACH & POPPY SEED SOUR CREAM PANCAKES image

Number Of Ingredients 13

Ingredients:
4 Small Peaches
2 tbsp (30ml) butter
2 cups all - purpose flour
¼ cup granulated sugar
2 tbsp (30ml) poppy seeds
1 tbsp baking powder
½ tsp salt
2 eggs
1 ½ cups (375ml) milk
1 cup (250ml) regular or light sour cream
1 tsp (5ml) vanilla
Butter for cooking pancakes

Steps:

1. Peel 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. Melt 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 ¼ 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.

Peach and Poppy Seed Sour Cream Pancakes image

Provided by Irmgard

Categories Breakfast

Time 45m

Yield 14-16 pancakes

Number Of Ingredients 12

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

Steps:

In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
Make a well in the centre.
In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
Pour into the flour mixture and stir just until evenly mixed.
Melt 1 teaspoon butter in a large frying pan over medium heat.
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.
Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.