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Serves 4
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1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 teaspoon vanilla
1 egg
3 tablespoons butter, melted
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In a large bowl, sift together the flour, baking powder, salt, and sugar. Mix in the milk, egg, and butter until smooth. Heat a griddle or pan over medium-high heat. Using a measuring cup, pour ¼ cup batter on the griddle. Cook until small bubbles begin to appear and the edges look dry, and then flip.
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Peach Topping
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If you froze any peaches this summer, this is a great way to use them.
2 cups peaches, chopped (frozen is fine)
½ cup sugar
¾ cup orange juice
¾ cup water
¼ teaspoon nutmeg
½ teaspoon cinnamon
1 ½ tablespoons cornstarch
¼ cup cold water
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Heat the peaches in a large saucepan over medium heat. Add the sugar, orange juice, water, and spices, and ing everything to a simmer. Stir continuously without letting the mixture come to a boil. Combine the cornstarch and cold water in a small bowl until the cornstarch is dissolved. Whisk into the peach mixture and stir until the sauce has thickened. Serve over the pancakes.
