Breakfast
Fresh Peach Pancakes
Makes about nine servings
Fresh Peach Pancakes
Makes about nine servings
Calories 270 (24% from fat)
carb.44g
pro. 8g
fat 4g
sat. fat 5g
chol. 45mg
sod. 600mg
calc. 311mg
fiber 2g
carb.44g
pro. 8g
fat 4g
sat. fat 5g
chol. 45mg
sod. 600mg
calc. 311mg
fiber 2g
Ingredients
- 3 cups unbleached, all purpose flour
- 1 ½ teaspoons table salt
- 1 tablespoon baking powder
- 2 ½ tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 2¾ cups reduced fat milk
- ¼ cup unsalted butter, melted and cooled
- 3 tablespoons pure maple syrup
- 1 teaspoons pure vanilla extract
- 1 ½ fresh peaches, pitted and cut into
- ½” cubes (about 2 cups chopped0
Preparation
- Preheat Cuisinart Griddler fitted with the griddle plates to 350°F.
- Combine flour, salt, baking powder, sugar and cinnamon in a medium mixing bowl.
- Beat eggs into milk with a whisk; pour in butter, syrup and vanilla stir to combine.
- Make a well in the center of the flour mixture; add the liquid, stirring gently until the batter has just come together. Do not over-beat or the pancakes will be tough.
- For each pancake, pour ¼ cup batter onto the preheated skillet. Cook 4 to 5 minutes, or until bubbles have formed on top and bottom is lightly browned.
- Turn pancakes and cook other side until done, about 4 more minutes. Repeat with remaining batter.
