Peach and Poppy Seed Sour Cream Pancakes

Ingredients

• 4 peaches, sliced into thin wedges (Leave on the peel if you want)
• 2 tablespoons butter, melted
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1 cup light sour cream (Use full fat sour cream if preferred)
• 1 teaspoon vanilla
• extra butter, for cooking the pancake

Directions

1. 1

   In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.

2. 2

   Make a well in the centre.

3. 3

   In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.

4. 4

   Pour into the flour mixture and stir just until evenly mixed.

5. 5

   Melt 1 teaspoon butter in a large frying pan over medium heat.

6. 6

   Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time.

7. 7

   Immediately top each pancake with 2 or 3 peach wedges and push into the batter.

8. 8

   Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.

9. 9

   Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.

10. 10

    Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.