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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Seared Peach Pancakes

Makes: 8 servings
Serving size: 2 pancakes Yield: 16 pancakes
Prep 10 mins Cook 4 mins  per batch
Seared Peach Pancakes
  • 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

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 KitchenTest 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,
  • cal. (kcal) 409,
  • Fat, total (g) 14,
  • chol. (mg) 112,
  • sat. fat (g) 7,
  • carb. (g) 64,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 37,
  • pro. (g) 8,
  • vit. A (IU) 680,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 446,
  • Potassium (mg) 312,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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