Zutaten für Peach Pancakes With Raspberry Sauce
- 1 cup fresh or frozen raspberries
- Honey
- Cointreau Liqueur
- Vanilla Ice Cream
- 1 large egg
- 2 tablespoons melted butter
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons sugar + 1/4 cup sugar for sauce
- 2 teaspoons baking powder
- Peach Halves In Syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peach Pancakes With Raspberry Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Peach Pancakes With Raspberry Sauce
- **Prepare the Raspberry Sauce:** Combine 1 cup fresh or frozen raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a blender. Blend until smooth.
- **Reserve:** Set aside the raspberry sauce and ice cream for later.
- **Pancake Batter:** In a large bowl, whisk together 1 large egg, 2 tablespoons melted butter, and 1 cup milk.
- **Dry Ingredients:** In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 2 tablespoons sugar.
- **Combine:** Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- **Cook the Pancakes:** Heat a lightly oiled griddle or frying pan over medium heat.
- **Add Peaches:** Pour 1/4 cup of batter onto the hot griddle for each pancake. Once bubbles start to form on the surface (about 1 minute), top each pancake with 2-3 slices of fresh or canned peach (about 1/2 cup total peaches).
- **Flip:** Cook for another 1-2 minutes, or until golden brown and cooked through. Flip carefully when the edges start to look set.
- **Serve:** Serve immediately, topped with a generous scoop of vanilla ice cream and a drizzle of raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
106g
Fat
16g
Carbs
16g
