Thursday, June 18, 2009
Peach and Poppyseed Pancakes
This is another recipe brought to us by the magazine someone left in my building’s laundry room. Clearly, someone is doing some spring cleaning, because this issue is three years old already. But the recipes are still good! I substituted lactose-free yogurt for the sour cream and everything worked out fine.
2 Tbsp butter or margarine, melted
2 cups all-purpose flour
¼ cup granulated sugar
2 Tbsp poppy seeds
1 Tbsp baking powder
½ tsp salt
1 ½ cups milk
1 cup plain yogurt
1 tsp vanilla
Peel peaches, then slice them into thin wedges.
In a large bowl, using a fork or a whisk, stir flour with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, yogurt, melted butter and vanilla.
Pour into flour mixture and stir just until evenly mixed.
Melt a little butter or oil in a frying pan over medium heat (I saved time by using two pans). Pour some batter into the hot pan (about ¼ cup or ½ cup, depending on how big you want your pancakes). Immediately top the pancake with peach wedges.
Cook until the surface of the pancake is covered with bubbles and edges are lightly browned, about 2-3 minutes. Turn and continue to cook until golden, another 2-3 minutes. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Drizzle with pure maple syrup and serve.