Seared Peach Pancakes



Seared Peach Pancakes
Makes: 8 servings
Serving size: 2 pancakes
Yield: 16 pancakes
Prep: 10 mins Cook: 4 minsper batch
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Seared Peach Pancakes
Ingredients
  • 4
    medium peaches, nectarines, or apples
  • 2
    cups all-purpose flour
  • 1/4
    cup sugar
  • 2
    teaspoons baking soda
  • 3
    eggs
  • 1 3/4
    cups milk
  • 2
    tablespoons butter, melted
  • 1
    tablespoon malt vinegar
  • Butter
  • Maple syrup
Directions

1. Slice fruit crosswise about 1/4 inch thick, cutting around pit to form rings. For apples, core and slice crosswise; set aside. In a bowl combine flour, sugar, and baking soda. Make well in center of flour mixture; set aside.

2. In another bowl whisk together eggs, milk, melted butter, and vinegar. Add egg mixture to flour mixture. Stir until moistened.

3. Add about 1 teaspoon butter to a hot, large nonstick skillet or griddle. Place a peach slice on hot skillet. Pour or spread a scant 1/4 cup batter over peach slice. Cook over medium heat about 2 minutes on each side until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter and peach slices; add butter to skillet as needed. Serve warm with maple syrup. Makes 8 servings.

From the Test Kitchen
  • Tip Test Kitchen Tip:To slice peaches or nectarines into rings, slice the fruit crosswise around the pit, then peel off the ring. If you use apples, core the fruit first, then slice into rings.
Nutrition Facts (Seared Peach Pancakes)
  • Servings Per Recipe 8,
  • Calories 409,
  • Protein (gm) 8,
  • Carbohydrate (gm) 64,
  • Fat, total (gm) 14,
  • Cholesterol (mg) 112,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 6,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 37,
  • Vitamin A (IU) 680,
  • Vitamin C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 73,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 446,
  • Potassium (mg) 312,
  • Calcium (DV %) 111,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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