Peachy Patty-Cakes

Make pancakes for breakfast as fast as you can with Peachy Patty-Cakes! This fun and easy recipe is from the Rainbow Bakery Children’s Cookbook.

  • Prep Time 15 min
  • Total Time 20 min
  • Servings 9

Ingredients

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.

Expert Tips

Pancakes are really good with syrup and whipped topping!

What do I do with the left over peaches? Eat the peaches you don’t need for Peachy Patty-Cakes with your breakfast.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
105
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
25 mg
25 %;
Sodium
250 mg
250 %;
Total Carbohydrate
15 g
15 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
12%;
Iron
2%;
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.