|2 tbsp||(30 ml) butter|
|2 cups||(240 g) all-purpose flour|
|1/4 cup||(50g) granulated sugar|
|2 tbsp||(30 ml) poppy seeds|
|1 tbsp||(15 ml) baking powder|
|1/2 tsp||(2.5 ml) salt|
|1 1/2 cups||(350 ml) milk|
|1 cup||(240 ml) sour cream|
|1 tsp||(5 ml) vanilla|
|4 tbsp||(60 ml) butter, for cooking pancakes|
Peel peaches, cut them in half and then slice each half into thin half-moon shaped slices. 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 center.
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 1 tsp (5 mL) butter in a large frying pan over medium heat.
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 slices 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.
Serve with sour cream.
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