Cinnamon & Spice Pancakes With Warm Peach Topping

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 tablespoons cooking oil
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon, ground
• 1/8 teaspoon nutmeg, ground
• 4 -5 peaches, ripened (skinned, pitted and sliced)
• 2 tablespoons butter
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon, ground
• 1/8 teaspoon nutmeg, ground

Recipe

• 1 preheat a large skillet or griddle to medium heat. preheat oven to low heat (180 f - 200 f).
• 2 in a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg.
• 3 in another medium mixing bowl, whisk one egg until frothy. then add milk, oil and vanilla extract; then whisk until combined.
• 4 make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
• 5 while cooking the pancakes, start the peach topping. in a medium saucepan over medium heat, melt butter. add peach slices, maple syrup, lemon juice, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg; toss to coat evenly. cook, stirring occasionally for 5 - 10 minutes or until peach slices have softened slightly, and a sauce is formed. remove from heat and cover until ready to eat.
• 6 using a 1/4 cup sized measuring cup, pour pancake batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
• 7 cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. turn and cook for another 2 minutes until golden. to keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
• 8 serve pancakes hot with peach topping.