Peach Cobbler Pancakes
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
33
Spice
47
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.666667 cups
All-Purpose Flour (see cook's note)1 cup
Cornstarch1 cup
Sugar (confectioners')1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1.25 cups
Milk2 large
Egg1 tsp
Almond Extract1 cup
Toasted Sliced AlmondsDirections:
1
Preheat the oven to 200 degrees F
2
Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven
3
This will keep your cooked pancakes warm
4
Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl
5
Whisk the milk, eggs, melted butter and almond extract together in another bowl
6
Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps)
7
Let the batter rest for 5 minutes
8
Heat a large nonstick skillet over medium heat and brush with butter
9
Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake
10
Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar
11
Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds
12
Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more
13
Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels
14
Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch
15
To serve, place 3 pancakes, fruit side up, on each plate
16
Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream