Peach Melba Pancakes

By micmac118

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup canola or soybean oil
• 1/2 cup chopped canned (drained) or frozen (thawed and drained) sliced peaches
• 1/2 cup fresh or frozen (thawed and well drained) raspberries
• Additional peaches and raspberries, if desired
• Raspberry syrup, if desired

Details

Servings 9
Preparation time 25mins
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat griddle to 375º or heat 10-inch skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).

Beat eggs in medium bowl with wire whisk until well beaten. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth. Stir in 1/2 cup each peaches and raspberries.

For each pancake, pour batter by slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.