Peach And Poppy Seed Sour Cream Pancakes Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

Steps:

• Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
• In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
• Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Steps:

• In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated. Remove lemon before serving.
• Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended.
• Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden brown. Serve with honey.

Steps:

• 1. Peel peaches, if you wish then slice into thin wedges. Microwave 2 tbsp (30ml) butter in a small bowl until melted. In a large bowl, using a fork, stir flour sugar, poppy seeds, baking powder and salt. Make a well in center. In a medium bowl, whisk eggs with milk, sour cream, melted butter, and vanilla. Pour into flour mixture and stir just until evenly mixed. 2. Melt about 1 tsp (5ml) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a ¼ cup (50ml) measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes. Immediately top each with 2 or 3 peaches wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until pancakes are golden , 2 to 3 minutes. Place on a plate and keep warm in a low - temperature oven while cooking remaining panckes. Delicious drizzled with maple syrup.

Steps:

• For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
• For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
• Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Strain the raspberries from the syrup and discard the pulp.
• For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

Steps:

• Heat the oven to 200°F Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed while adding the milk, a little at a time, to loosen up the paste until it's smooth and not lumpy. Alternatively, you can process the almond paste with a little of the milk in a food processor until smooth (add just enough milk to help the almond paste thin out).
• Add the sour cream, almond extract, and eggs. Whisk or process until well-blended and smooth.
• In a large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.
• Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don't overmix or you will activate the gluten in the flour and the pancakes will be chewy, like bread, instead of fluffy.) The mixture will be a little lumpy (and that's OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more). Pour in the melted butter and gently mix just until incorporated. (Sometimes melted butter solidifies when added to cold ingredients. Adding it now helps disperse it evenly in the batter and smooth out some of the lumps.).
• Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.
• Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, brush with oil or clarified butter, and then wipe with a paper towel so it's evenly greased. (Big spots of oil or butter will promote uneven browning and your pancakes will have dark and light spots.).
• Ladle 1/2 cup of batter per pancake onto the griddle, an inch or two apart. Sprinkle evenly with 1 Tbs. toasted almonds.
• Cook until bubbles begin to pop on the surface of the pancakes, the edges look a little dry, and the underside is golden, about 2 minutes. Flip them over and continue cooking until the pancakes are cooked through, about 1 minute more. (If the undersides of the pancakes are browning or burning before the tops get a chance to form bubbles and dry out, the heat is too high. If it's taking much longer than 2 or 3 minutes for the bubbles to form, the heat is too low.).
• Repeat with the remaining batter. Keep the pancakes warm on a heatproof platter or baking sheet in the oven.
• Serve with whipped butter and maple syrup.

Steps:

• Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
• Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
• Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

Steps:

• Bring 1 cup milk to a boil in a saucepan. When it boils, turn off heat and add the poppy seeds and honey. Allow to cool and stand for 20 minutes.
• Mix flour baking powder, soda and salt in a medium bowl. In a separate bowl, mix eggs, remaining 1 cup milk, poppy seed mixture and oil. Add dry ingredients to wet ingredients.
• Preheat frying pan over medium heat. When hot, add 1 teaspoon of butter, spread over pan, and pour ½ cup of batter for each pancake.
• Cook the pancakes until bubbles appear on top, flip over and cook for another 1-2 minutes until done. Add more butter as needed to pan.