Peach and Raspberry Pancakes

Ingredients - Serves 4

• Maple syrup - For serving
• Raspberries - 1 cup
• Peaches - 2, peeled and diced
• Vanilla extract - 1 teaspoon
• Unsalted butter - 2 tablespoons, melted
• Egg - 1
• Milk - 1 1/4 cups
• 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, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps.
4. Gently fold in the diced peaches and raspberries.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm with maple syrup and additional fresh fruit, if desired.

Dietary Info

• Dish Type: Breakfast
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Calories: 350
• Fat: 8g
• Carbs: 60g
• Protein: 10g
• Sodium: 300mg
• Sugar: 20g