Peach Melba Pancakes

Enjoy a hearty breakfast with these peach and raspberry flavored classic pancakes - ready in just 25 minutes! MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

eggs

cups all-purpose flour

tablespoons sugar

teaspoons baking powder

1/2

teaspoon salt

1 1/2

cups milk

1/4

cup canola or soybean oil

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

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1

Heat griddle to 375º or heat 10-inch skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
2

Beat eggs in medium bowl with wire whisk until well beaten. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth. Stir in 1/2 cup each peaches and raspberries.
3

For each pancake, pour batter by slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.

“This is a great way to start the day and get my fruit servings in. I love the fact that the recipe is low is sugar, and I can use the raspberries that I grow in my own garden.” Lori S.
Adding fruit to your pancakes adds flavor, color, variety and most of all, extra nutrition. Experts now recommend at least 5 servings of fruits and vegetables per day, and scientists are still uncovering important benefits of those nutrient powerhouses.