Peach Pancakes - Tasty Tuesday

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I love peach... and pancakes ... you may say, why is she making a sweet dish again. Well it's because: why not? You can make your own salad but to get creative with healthy options of otherwise over-sweetened uber fatty dishes that you order when you eat out, is harder. So here's a little help. For these pancakes I used fresh peaches from the Farmer's Market. They are succulent and big and ripe these days so you don't need much additional sugar. Also making the pancake dough from scratch is easy and you know what goes in it exactly. Substitute yoghurt for milk and I used 50/50 white flour and whole wheat. One egg, some spices... delish!

Ingredients are:

1 large egg 1 cup Yogurt (I used Ronnybrooks maple vanilla) ½ tsp vanilla 2 Tbsp sugar (or less) ¼ tsp salt ¼ tsp ground cinnamon 1 pinch ground nutmeg (or not - or try cardamom, it's really good for you) ½ cup all-purpose flour ¼ cup whole wheat flour 1 tsp baking powder ½ tsp baking soda butter, for pan 1 peach peeled, halved, pitted, and sliced into ¼” sliced Instructions:

Preheat your oven to 250 F and set a baking sheet inside. Combine the egg, yogurt, vanilla, sugar, and salt in a small bowl. Stir until completely smooth. In a separate bowl, combine cinnamon, nutmeg, flours, baking powder, and baking soda. Whisk together. Combine wet and dry ingredients and stir until just combined. Heat a skillet to low-medium heat, and melt a Tablespoon of butter in it. Scoop about 1-2Tbs of batter into the pan (this will look like a very small amount), and place a round half slice of peach on top. The pancake will flatten out and be about the size of the peach when fully cooked. Cook on this first side for about 3 minutes, or until the edges are dry and the middle is bubbling, then flip and cook for another 3-5 minutes. Place cooked pancakes in the oven until all the batter is used. Serve with maple syrup or topping of your choice.