Peach Melba Pancakes

 

2

eggs

2

cups Gold Medal® all-purpose flour

1 1/2

cups milk

1/4

cup vegetable oil

2

tablespoons sugar

3

teaspoons baking powder

1/2

teaspoon salt

1/2

cup chopped canned (drained) or frozen (thawed and drained) sliced peaches

1/2

cup fresh or frozen (thawed and well drained) raspberries

Additional peaches and raspberries, if desired

Raspberry syrup, if desired

• 1 Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
• 2 In medium bowl, beat eggs with wire whisk until well beaten. Beat in remaining ingredients except fruit and syrup just until smooth. Stir in 1/2 cup each peaches and raspberries.
• 3 For each pancake, pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.