Peachy Patty-Cakes

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

Minutes

Total Time

20

Minutes

Makes

9

pancakes

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.
Makes 9 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Pancakes are really good with syrup and whipped topping!
Planned-Overs
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:

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