Peach Pancakes
Ingredients
The pancake batter
-
2 ½
cups
all-purpose flour
-
1
tablespoon
baking powder
-
1
tablespoon
light brown sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
table salt
-
1 ⅓
cups
milk
-
1
5.3 ounce container
peach Greek yogurt
-
1
large
egg
-
½
teaspoon
vanilla extract
-
½
teaspoon
almond extract
-
¼
cup
melted unsalted butter
-
1
large
ripe peach
-
½
cup
toasted pecans
The peach topping
-
1
tablespoon
unsalted butter
-
2
large
ripe peaches
-
¼
cup
toasted pecans
-
¼
cup
maple syrup
-
2
tablespoons
light brown sugar
-
¼
teaspoon
vanilla extract
-
pinch
salt
Instructions
- Whisk together the dry ingredients in a medium bowl.
- In a separate bowl, mix the milk, yogurt, egg, vanilla extract, and almond extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Heat a skillet and add butter to coat it.
- Pour ¼ cup of batter onto the skillet and add peach and pecan pieces on top.
- Cook until bubbles form, then flip and cook until golden.
- For the topping, heat butter in a skillet and sauté sliced peaches and pecans until golden.
- Add maple syrup and brown sugar to the skillet, simmer for a few minutes, then stir in vanilla and salt.
- Serve pancakes topped with the peach mixture and additional maple syrup.
Nutrition Facts (estimated)
Servings
3 servings
Calories
300
Total fat
12g
Total carbohydrates
40g
Total protein
8g
Sodium
300mg
Cholesterol
50mg
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