Peachy Patty-Cakes

 

1

egg

1

cup Gold Medal® all-purpose or whole wheat flour

3

teaspoons baking powder

1/4

teaspoon salt

1

tablespoon granulated sugar or packed brown sugar

3/4

cup milk

2

tablespoons vegetable oil

1/2

cup coarsely chopped fresh or canned (drained) peaches

• 1 Beat egg in medium bowl, using hand beater, until fluffy. Beat in other ingredients except peaches just until smooth. Stir in peaches.
• 2 Heat skillet over medium heat or heat griddle to 375°F. Lightly grease skillet or griddle with shortening, if needed.
• 3 Pour a little less than 1/4 cup batter onto hot skillet or griddle for each pancake. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.