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. |
