Peach pancakes with topping

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Quantity: 12 pancakes

Nutritional value per serving:

Calories 548, total fat 19 G., saturated fats 8 G., proteins 14 G., carbohydrates 83 G., fiber 4 G., cholesterol 124 mg, sodium 660 mg, sugar 32 G.

Topped with whipped cream and crunchy toasted almonds, these pancakes are a classic summer fruit dessert in a luxurious breakfast form. If you have apricots, plums, or other ripe stone fruits, you can substitute them for the peaches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 ripe peaches, each peach half cut into 10 thin slices
1 and 2/3 cups premium flour
1/4 cup cornstarch
1/4 cup powdered sugar
1 tbsp. baking powder
1/4 teaspoon baking soda
1/2 tsp salt
1 and 1/4 cups milk
2 eggs category CO
1/2 tsp almond extract
3 tbsp (45 g) butter, melted, plus more for greasing
1/4 cup brown sugar
1/4 cup toasted almonds, chopped
Powdered sugar, maple syrup or whipped cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, premium flour, eggs, milk, powdered sugar, brown sugar, almond extract, maple syrup, starch, almond

Cooking the dish according to the recipe:

Preheat the oven to 100°C. Line a baking sheet with two kitchen towels, one on top of the other, and place it in the oven. This will help keep your pancakes warm.

In a large bowl, combine flour, cornstarch, powdered sugar, baking powder, baking soda and salt.

In another bowl, combine the milk, eggs, melted butter, and almond extract. Add the milk mixture to the flour mixture and stir until combined and the dough thickens. Let the dough rest for 5 minutes.
Heat a large skillet over medium heat and brush with oil. Spoon 1/4 cup batter into the skillet; repeat to make the second pancake. Top each pancake with 4 peach slices and sprinkle with 1 teaspoon brown sugar.

Cook until the pancakes are golden brown on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through, about 1 minute 30 seconds.

Place the pancakes fruit-side up on a baking sheet, sandwiching them between two kitchen towels. Repeat with the remaining batter, peaches, and brown sugar to make more pancakes, greasing the pan with more oil after each batch.

Place 3 pancakes on a plate, peach side up, sprinkle with almonds and powdered sugar and serve warm with maple syrup or whipped cream.

Recipe pancakes with apples.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.