Ingredients
-
4
-
2
-
2
-
1/4
-
2
-
1
-
1/2
-
2
-
1 1/2
-
1
-
1
-
-
-
-
Directions
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! 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 , These pancakes are delicious used fresh peaches, and we made them large so as to fit 5-6 peach slices on each one The looked beautiful too Thanks for sharing!
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Steps
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1
Done
|
In a Large Bowl, Using a Fork, Stir Together the Flour, Sugar, Poppy Seeds, Baking Powder and Salt. |
|
2
Done
|
Make a Well in the Centre. |
|
3
Done
|
in a Medium Bowl, Whisk the Eggs With the Milk, Sour Cream, Melted Butter and Vanilla. |
|
4
Done
|
Pour Into the Flour Mixture and Stir Just Until Evenly Mixed. |
|
5
Done
|
Melt 1 Teaspoon Butter in a Large Frying Pan Over Medium Heat. |
|
6
Done
|
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. |
|
7
Done
|
Immediately Top Each Pancake With 2 or 3 Peach Wedges and Push Into the Batter. |
|
8
Done
|
Cook Until the Pancake Surfaces Are Covered With Bubbles and the Edges Are Lightly Browned, 2 to 3 Minutes. |
|
9
Done
|
Turn and Continue to Cook Until the Pancakes Are Golden, 2 to 3 Minutes. |
|
10
Done
|
Place on a Plate and Keep Warm in a Low-Temperature Oven While Cooking the Remaining Pancakes. |
