PEACH AND POPPY SEED SOUR CREAM PANCAKES
I found this recipe on another website and since I had some canned peaches and sour cream to use up, decided to make a half recipe to try them. 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.
Provided by Irmgard
Categories Breakfast
Time 45m
Yield 14-16 pancakes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 161.9, Fat 5.9, SaturatedFat 3, Cholesterol 44, Sodium 207.7, Carbohydrate 22.9, Fiber 1, Sugar 6.3, Protein 4.7
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