Peach and Apricot Pancakes

Ingredients - Serves 4

• Maple syrup - For serving
• Apricots - 2, peeled and diced
• Peaches - 2, peeled and diced
• Butter - 2 tablespoons, melted
• Egg - 1
• Milk - 1 cup
• Sugar - 2 tablespoons
• Salt - 1/2 teaspoon
• Baking powder - 2 teaspoons
• All-purpose flour - 1 1/2 cups

Let's Get Started

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Gently fold in the diced peaches and apricots.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter.
9. Serve the pancakes warm with maple syrup.

Dietary Info

• Dish Type: Breakfast
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Calories: 250
• Fat: 8g
• Carbs: 40g
• Protein: 6g
• Sodium: 300mg
• Sugar: 12g