Recipe: Peach Melba Pancakes
Breakfast and BrunchPEACH MELBA PANCAKES
2 eggs
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup canola or soybean oil
1/2 cup chopped canned (drained) or frozen (thawed and drained) sliced peaches
1/2 cup fresh or frozen (thawed and well drained) raspberries
Additional peaches and raspberries, if desired
Raspberry syrup, if desired
1. Heat griddle to 375 degrees F or heat 10-inch skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
2. Beat eggs in medium bowl with wire whisk until well beaten. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth. Stir in 1/2 cup each peaches and raspberries.
3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.
A note from Dr. B:
"Adding fruit to your pancakes adds flavor, color, variety and most of all, extra nutrition. Experts now recommend at least 5 servings of fruits and vegetables per day, and scientists are still uncovering important benefits of those nutrient powerhouses."
Makes 9 servings (18 four-inch pancakes)
Per Serving: Calories 205 (Calories from Fat 70); Fat 8g; Saturated Fat 1g (4% of Calories from Saturated Fat); Trans Fat 0g; Cholesterol 45mg; Omega-3 0g; Sodium 330mg Carbohydrate 29g (Dietary Fiber 1g); Protein 63g % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 14%; Iron 8%; Folic Acid 12% Exchanges: 2 Starch, 1 Fat Carbohydrate Choices: 2
Source: Betty Crocker Healthy Heart Cookbook
2 eggs
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup canola or soybean oil
1/2 cup chopped canned (drained) or frozen (thawed and drained) sliced peaches
1/2 cup fresh or frozen (thawed and well drained) raspberries
Additional peaches and raspberries, if desired
Raspberry syrup, if desired
1. Heat griddle to 375 degrees F or heat 10-inch skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
2. Beat eggs in medium bowl with wire whisk until well beaten. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth. Stir in 1/2 cup each peaches and raspberries.
3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.
A note from Dr. B:
"Adding fruit to your pancakes adds flavor, color, variety and most of all, extra nutrition. Experts now recommend at least 5 servings of fruits and vegetables per day, and scientists are still uncovering important benefits of those nutrient powerhouses."
Makes 9 servings (18 four-inch pancakes)
Per Serving: Calories 205 (Calories from Fat 70); Fat 8g; Saturated Fat 1g (4% of Calories from Saturated Fat); Trans Fat 0g; Cholesterol 45mg; Omega-3 0g; Sodium 330mg Carbohydrate 29g (Dietary Fiber 1g); Protein 63g % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 14%; Iron 8%; Folic Acid 12% Exchanges: 2 Starch, 1 Fat Carbohydrate Choices: 2
Source: Betty Crocker Healthy Heart Cookbook
MsgID: 3144293
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 14, 2007 Recipe Swap (4 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 14, 2007 Recipe Swap (4 Recipes)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (5)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: June 14, 2007 Recipe Swap (4 Recipes) |
Betsy at Recipelink.com | |
2 | Recipe: Tuna-In-A-Skillet |
Betsy at Recipelink.com | |
3 | Recipe: Family-Size Tuna Melt (using biscuit mix) |
Betsy at Recipelink.com | |
4 | Recipe: Sunscreen Soup (microwave and blender) |
Jackie/MA | |
5 | Recipe: Peach Melba Pancakes |
Betsy at Recipelink.com | |
6 | Thank You: Jackie, that was fascinating! (Suncreen Soup) |
AJ in MD |
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- French Toast with Poached Plums
- 24 Hour Wine and Cheese Omelet
- Red Potato Mix -
- French Toast Royale (like the Log Cabin, Gatlinburg, TN)
- Blackberry Breakfast Bars (with oat crust and topping)
- Favorite Summertime Scramble with Tomato and Basil (serves 2)
- Banana Cinnamon Waffles
- Bradley Ogden's Crab Meat Hash
- Kale Frittata with Tomato and Basil (using Parmesan and cherry tomatoes)
- The Inn at Twin Linden Cheddar Souffle Roll with Variations
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute