Peach Pancakes with Butter Sauce

By pattie_d

In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Ingredients

• SAUCE:
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups 2% milk
• 2 eggs, lightly beaten
• 1/4 cup canola oil
• 1 can (15-1/4 ounces) peach halves, drained and finely chopped
• 1 cup corn syrup
• 1/2 cup sugar
• 1/3 cup butter, cubed
• 1 egg
• 2 to 3 teaspoons vanilla extract

Details

Preparation time 20mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla. Serve with pancakes. Yield: 16 pancakes (2 cups sauce).

Nutritional Facts
2 pancakes with 1/4 cup sauce equals 507 calories, 18 g fat (7 g saturated fat), 104 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Peach Pancakes with Butter Sauce in Country Extra May 2010, p51

Note:
Pour Pancake Batter with Little Mess
I mix prepared pancake batter in a pitcher for a no-fuss method of making pancakes. There are no messy drips, and any extra batter can be refrigerated with the lid left on the pitcher. —Linda J., Toivola, Michigan

Using a funnel, I pour my pancake batter into a plastic squeeze bottle. Then I just squeeze batter onto the griddle without the usual drippy mess that comes with ladling it out of the bowl. —Mary V., St. Francisville,