Fresh Peach Pancakes With Quick Strawberry-Peach Sauce
(from saymyname’s recipe box)
12 pancakes
Source: Dorie Greenspan
Categories: Breakfast, Pancakes
Ingredients
- Pancakes:
- 1 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1 1/3 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Grand Marnier
- 1/2 teaspoon pure vanilla extract
- 2 peaches, peeled, pitted, and cut into small dice
- Quick Strawberry-Peach Sauce:
- 1 cup sliced strawberry
- 2 peaches, peeled, pitted, and coarsely chopped
- 1 tablespoon Grand Marnier
- 1/4 teaspoon pure vanilla extract
- powdered sugar
Directions
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Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
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Taste and add powdered sugar as needed.
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Store covered in the refrigerator until ready to use; will keep for 1 day.
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Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
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In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
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Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don?t worry if the batter is a little lumpy).
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With a rubber spatula, gently fold in the peaches.
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Lightly butter or oil your griddle or skillet.
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Preheat over medium heat (if using an electric griddle, set to 350°).
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Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
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When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
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Serve immediately w/ Quick Strawberry-Peach Sauce.