Peach Melba Pancakes

16 ingredients
6 steps

Ingredients

  • Pancakes
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract (or 1/2 tsp. vanilla bean paste)
  • 2 tablespoons vegetable oil
  • 1 peach, chopped, skin-on, slightly ripened
  • 2 tablespoons cooking spray, butter-flavored
  • Raspberry Sauce
  • 2 cups raspberries, fresh
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/2 cup water

Directions

  1. 1
    In a medium saucepan, gently toss together raspberries, sugar and flour. Drizzle water over all and cook on stovetop burner over medium-low heat for 10-15 minutes, stirring often, until juicy and slightly thickened. Remove from heat, cover and set aside.
  2. 2
    In a medium mixing bowl, whisk together pancake ingredients (except for chopped peach).
  3. 3
    Heat a griddle pan or electric griddle to medium heat (approximately 300 F for electric griddle). Coat with cooking spray.
  4. 4
    With a 1/4-cup measuring cup, drop batter onto griddle. The batter will spread out into a circle of 5-6 inch diameter. Sprinkle with chopped peaches. Watch carefully as not to burn pancakes. When entire surface of pancake is covered in air bubbles (about 2-3 minutes), carefully turn with a large spatula and cook for another 2-3 minutes. Note: Between each batch of pancakes, CAREFULLY blot excess grease from griddle with a bunched-up paper towel. This prevents the grease from blackening and discoloring your pancakes.
  5. 5
    With large spatula, remove pancakes to serving dish and cover until ready to serve.
  6. 6
    Serve two pancakes (side-by-side and overlapping) with desired amount of raspberry sauce spooned over both.

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