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Peach and poppyseed sour cream pancakes

80

  • Prep Time15 mins
  • Total Time35 mins
  • Makes14 to 16 pancakes
Peach and poppyseed sour cream pancakes

Andreas Trauttmansdorff

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!

Ingredients

  • 4 small peaches

  • 2 tbsp butter

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 2 tbsp poppy seeds

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 2 eggs

  • 1 1/2 cups milk

  • 1 cup sour cream

  • 1 tsp vanilla

  • butter, for cooking pancakes

Instructions

  • 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.


Nutrition (per serving)

Calories 154, Protein 4g, Carbohydrates 19.2g, Fat 6.9g, Fibre 1g, Sodium 178mg.

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