Peach Melba Pancakes

Peach Melba Pancakes

Classic "peach Melba" flavors of peach and raspberry add the flavor punch to delicious pancakes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

18

(4-inch)

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.
Makes 18 (4-inch) pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Dessert pancakes? Sprinkle with powdered sugar and serve with a spoonful of softly whipped cream.

Nutrition Information:

1 Serving (1 Pancake)
  • Calories 110
    • (Calories from Fat 40),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 160mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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