Peachy Pancakes

Just Peachy Pancakes

Breakfast is extra special with these golden light healthy pancakes studded with chunks of gorgeous fresh peaches.  Serve with homemade blueberry compote and or warmed maple syrup.

Ingredients:

1 cup all-purpose flour

½ cup whole wheat flour

3 tbsp. granulated sugar

1 tsp. baking soda

½ tsp. nutmeg

¼ tsp. salt

1 cup plain yogurt – can substitute peach or vanilla yogurt

¾ cup buttermilk

½ tsp. good vanilla

2 tbsp. melted butter

2 large eggs

1 ¼ cups finely chopped peeled fresh peaches or ripe nectarines or a combination or both combined in a small bowl with a little fresh lemon juice to prevent peaches from browning.

In a large bowl combine first 6 ingredients.  In another bowl whisk yogurt, buttermilk, vanilla, melted butter and eggs.  Pour over dry ingredients and stir just to moisten, do not over-mix, set aside while pan/griddle is preheating.

Using ¼ cup measure for each pancake, ladle out on preheated oiled griddle or frying pan heated to a medium heat approx. 350°.  Sprinkle about 1 tbsp. Of chopped peaches on each pancake, swirling them a bit to push the peaches into the pancakes and to distribute evenly on the pancakes.  Cook about 2 minutes or until bubbles form in the middle of each pancake, flip and cook for 2 minutes more.  Makes approximately 16 pancakes.

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