Ingredients

Ingredients:

4 Small Peaches

2 tbsp (30ml) butter

2 cups all - purpose flour

¼ cup granulated sugar

2 tbsp (30ml) poppy seeds

1 tbsp baking powder

½ tsp salt

2 eggs

1 ½ cups (375ml) milk

1 cup (250ml) regular or light sour cream

1 tsp (5ml) vanilla

Butter for cooking pancakes

Preparation

  1. Peel peaches, if you wish then slice into thin wedges. Microwave 2 tbsp (30ml) butter in a small bowl until melted. In a large bowl, using a fork, stir flour 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.
  2. Melt about 1 tsp (5ml) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a ¼ cup (50ml) 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 peaches 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 panckes. Delicious drizzled with maple syrup.