Fluffy Peach Balsamic Pancakes

Ingredients:

  • 3/4 cup milk
  • 2 tbsps Wagco Peach Balsamic Vinegar
  • 1 cup all purpose flour
  • 2 tbsps white sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsps butter, melted
  • Peach Pancake Topping
    • 2 1/4 cups frozen peaches (1 16-ounce bag)
    • 1/2 cup white sugar
    • 1 cup orange juice
    • 1 cup water
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cinnamon
    • 1 1/2 tablespoons cornstarch
    • 1/4 cup cold water
    • Pinch salt

Preparation:

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

For the Peach Topping:

 

Put the peaches in a 2 quart saucepan. Stir in the sugar, orange juice, water and spices and bring to a simmer over medium heat. Stir often and make sure that the mixture doesn’t boil over. Simmer for about 15 minutes or until the sauce is slightly reduced and the peaches are tender.

In a small bowl, whisk the cornstarch into the cold water until completely dissolved. Add to the peaches, stirring briskly. Stir constantly over medium heat until the sauce is slightly thickened – just a couple minutes.

Serve over warm pancakes.

 

 

*Recipe may not look exactly like the picture, picture is just used as a reference.*
 
selective focus of pile of pan cakes
Photo by Skitterphoto on Pexels.com

 

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