Peach and poppyseed sour cream pancakes
The test kitchen voted this one of its favourite ways to use up a glut of juicy peaches — perfect for a lazy Sunday brunch on the porch or on the dock at the cottage. Bring on the java!
1 1/2 cups
, for cooking pancakes
- Peel peaches, if you wish, then slice into thin wedges. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until evenly mixed.
- Melt about 1 tsp (5 mL) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes. Immediately top each with 2 or 3 peach wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until pancakes are golden, 2 to 3 minutes. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup.
How to shop for, prepare and cook peaches
Nutrition (per serving)
- 4 g,
- 19.2 g,
- 6.9 g,
- 1 g,
- 178 mg.