Peachy Patty-Cakes

egg

cup Gold Medal™ all-purpose or whole wheat flour

teaspoons baking powder

1/4

teaspoon salt

tablespoon granulated sugar or packed brown sugar

3/4

cup milk

tablespoons vegetable oil

1/2

cup coarsely chopped fresh or canned (drained) peaches

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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.

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

1 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.