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Peach Pancakes With Raspberry Sauce

5.0(5)

Whats not to like about fancy pancakes. These are very yummy. This recipe works well with fresh or canned peaches, and fresh or frozen raspberries.

by Baby Kato·published 2004-04-07

Breakfast

Servings

6 serving(s)

Total time

15 min

prep 10 min

Calories / serving

261 kcal

Ingredients (12)

serves

1 pint raspberries, if frozen thawedraspberry
2 tablespoons honey, liquidhoney
2 tablespoons Cointreau liqueur (optional) or 2 tablespoons Grand Marnier (optional)
6 scoops vanilla ice cream, frozen (optional)cream
1 eggegg
2 tablespoons melted butterbutter
2/3 cup milkmilk
1 cup flourflour
1/2 teaspoon saltsalt
3 tablespoons sugarsugar
2 teaspoons baking powderbaking-powder
4 peach halves in syrup, fresh-peeled and finely chopped (Canned, drained and finely chopped)peach

Instructions (9 steps)

01Sauce Prepare sauce by placing all ingredients except for ice cream in blender.
02Reserve raspberry sauce and ice cream for garnish.
03Pancakes-6 Combine egg, butter and milk.

04In a seperate bowl add flour, salt, sugar and baking powder together.

05Quickly combine flour mixture to egg mixture.

06Heat griddle and butter lightly.

07Pour batter onto pan, when partially cooked add peaches to each pancake.

08Cook for 1 minute then turn.

09When pancakes are ready served garnished with ice cream scope and raspberry sauce.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.