Ingredients for Peach Melba Pancakes
- 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- Baking Powder
- Salt
- Milk
- Egg
- Vanilla Extract
- Vegetable Oil
- Peach
- Cooking Spray
- 1 cup fresh raspberries
- 2 tablespoons water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peach Melba Pancakes? 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.
How to Make Peach Melba Pancakes
- **Make the Raspberry Sauce:** In a medium saucepan, combine 1 cup of fresh raspberries, 1/4 cup granulated sugar, and 1 tablespoon all-purpose flour.
- Drizzle in 2 tablespoons of water and cook over medium-low heat for 10-15 minutes, stirring frequently, until the sauce thickens and becomes juicy.
- Remove from heat, cover, and set aside to cool.
- **Prepare the Pancake Batter:** In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/4 cups milk, 1 large egg, and 1 teaspoon vanilla extract.
- Gently fold in 1 cup of chopped fresh peaches.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Sprinkle each pancake with a tablespoon of additional chopped peaches.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.
- Serve immediately, topping each pancake generously with the raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
132g
Fat
13g
Carbs
23g
