It has been our family tradition to eat blueberry pancakes in the summer. True to this tradition, we enjoyed this delicious breakfast throughout the blueberry season this year. However, this August I've decided that it is time to make something new. Inspired by the post by Olga at Mango & Tomato blog where she added peaches and chocolate chips to her pancakes, my daughter and I made these brown sugar peach pancakes. Adding brown sugar was my daughter's idea, and it added a wonderful sweet caramelized flavor that we really enjoyed.
Ingredients: (yields 6 large pancakes)
1/3 cup milk
2 tablespoons plain yogurt
1 large egg
1/2 teaspoon vanilla
3/4 cup all purpose flour
4 tablespoons brown sugar
¼ teaspoon salt
2/3 tablespoon baking powder
2 tablespoons melted butter
1 peach, cut in small chunks
1-2 tablespoon butter
Maple syrup
Directions:
Whisk milk, yogurt, vanilla, and eggs in small bowl. In a large bowl, mix flour, brown sugar, salt, and baking powder. Gradually whisk milk mixture into the flour mixture. Mix in 2 tablespoons of melted butter and peaches.
Heat griddle over medium-high heat. Melt additional butter. Pour 1/4 cupfulls of batter onto the griddle. Cook until light brown on one side for about 1-2 minutes. Turn over and cook on the second side for about 30 seconds.
Serve the pancakes with maple syrup.
