PEACH MELBA PANCAKES

Peach Melba Pancakes image

Enjoy a hearty breakfast with these peach and raspberry flavored classic pancakes - ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 9

Number Of Ingredients 11

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Ingredients

2 eggs
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup canola or soybean oil
1/2 cup chopped canned (drained) or frozen (thawed and drained) sliced peaches
1/2 cup fresh or frozen (thawed and well drained) raspberries
Additional peaches and raspberries, if desired
Raspberry syrup, if desired

Steps:

Heat griddle to 375° or heat 10-inch skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
Beat eggs in medium bowl with wire whisk until well beaten. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth. Stir in 1/2 cup each peaches and raspberries.
For each pancake, pour batter by slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.

Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 7 g, TransFat 0 g

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