Peach Pecan Pancakes Recipes

Steps:

• Sift together dry ingredients.
• In a separate bowl, beat eggs, then beat in sugar, oil, and milk. Stir liquid mixture into dry ingredients.
• Remove pits and dice peaches into 1/4-inch cubes. Gently fold peaches and pecans into batter.
• Preheat griddle, then spray with non-stick oil. Ladle pancake batter onto griddle to make 4-inch-round pancakes.
• Cook until bubbles form, then flip to cook other side.
• Serve immediately with maple syrup of fruit sauce.

Steps:

• In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.
• Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.

Steps:

• In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
• In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Steps:

• Mix dry ingredients in large bowl.
• Combine egg and milk; add dry ingredients and beat until smooth; add margarine.
• Add peaches and mix well.
• Bake on ungreased, hot griddle.
• Serve hot with butter and cinnamon.

Steps:

• In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Steps:

• In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.