Peaches are perfect in pancakes.
Peaches originated in China before 1,000 B.C., then moved on through Persia and Rome. The fruit made it to the United States in the 1500s, when it arrived with the Spanish to Florida. Peaches are high in vitamin C and A, potassium and fiber. They are low-calorie and contain no fat or sodium. Add peaches to pancakes for a healthy touch in a traditionally unhealthy breakfast.
Instructions
1. Combine in a skillet one chopped peach, 1/4 cup orange juice, 4 tbsp. brown sugar and 1/2 tsp. each of cinnamon and nutmeg. Cook over medium heat until the peaches are cooked and the brown sugar has melted. Remove from heat and set aside.
2. Whisk together in a small bowl 1/3 cup milk, 2 tbsp. plain yogurt, one egg and 1/2 tsp. vanilla.
3. Pour 3/4 cup flour, a pinch of salt, and 2/3 tsp. of baking powder into a large bowl. Stir to combine thoroughly. Add the milk mixture to the flour mixture slowly, stirring as you pour to combine and work out lumps. Stir in the 2 tbsp. melted butter and cooked peaches.
4. Heat the griddle. Pour the pancake batter 1/4 cup at a time onto the griddle and cook on each side until brown, or about two minutes per side. Continue until all of the pancakes are cooked. Serve with maple syrup and warmed orange marmalade.
Tags: brown sugar