Peach & brown sugar pancakes
A sweet and fruity breakfast dish, these Peach & Brown Sugar Pancakes are perfect for a cozy morning treat. They are suitable for a vegetarian diet and are best enjoyed during the summer when peaches are in season. This recipe covers 15% of your daily requirements of vitamins and minerals.
Ingredients
US
brown sugar
0.5 tsps
free range eggs
1
milk
0.75 cup
pancake mix
1 cup
peach
0.75 can
shortening
2 Tbsps
vegetable oil
1 Tbsp
Method
- Puree 3/4 can peaches by placing slices only, no juice in a blender or food processor. Pulse couple of times to get a chunky (apple sauce) texture.
- Heat skillet or griddle on medium-high heat with shortening. In a small bowl or cup, whisk egg and oil. In medium mixing bowl, combine pancake mix, milk, egg and oil mixture and brown sugar.
- Whisk until smooth and bumpy. (Don't mix too much, pancakes will be tough) Fold in peach puree.
- Pour mixture into hot skillet a cup at a time to create large puddles of dough. Turn once, after bubbles appear in dough ovals. Cook in batches. Pancakes should be browned.
- Serve on plates with butter and syrup (optional).
Nutrition:
476 kcal
Carbs
41 g
Fat
30 g
Protein
12 g
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