Peachy Patty-Cakes

  • Prep 15 min
  • Total 20 min
  • Servings 9
Peachy Patty-Cakes

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

Steps

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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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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