Puffed peach pancakes recipe
Puffed Peach Pancakes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2 large eggs, beaten
- 6 Tablespoons flour
- 2 Tablespoons brown sugar
- 1/8 teaspoon salt
- 1/3 cup milk
- Peach Mixture:
- 1 Tablespoon brown sugar
- 1/8 teaspoon cinnamon
- 1 Tablespoon fresh lemon juice
- 1 peach, sliced
- 2 Tablespoons butter or margarine
Peach Mixture: In a medium bowl, combine 1 Tablespoon brown sugar, cinnamon, lemon juice, and peach. Divide the margarine between 2 shallow 1-cup ovenproof dishes and heat in 425 degree oven for about 1 minute or until melted.
In a medium bowl, combine the eggs, flour, 2 Tablespoons brown sugar, salt, and milk. Whisk until well blended (batter will be lumpy). Divide most of the batter between the dishes, reserving a small amount. Arrange the drained peach slices in spoke fashion on top. Pour the reserved batter over each. Bake at 425 degrees for 16 to 18 minutes or until puffed and golden
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