Grilled Peach Pancakes

Print Recipe

Summer never seems to last long enough.

2 stacks
25min Total Time
min Active Time
Breakfast Course

How to Make

Ingredients
3/4 Cup
Birch Benders Classic Recipe Pancake and Waffle Mix
2/3 Cup
Water
2-3 Tablespoons
Oil, for greasing
Maple Syrup, as desired
Directions
  1. Preheat grill pan over medium-high heat. Slice peaches into 1/2 inch sections and remove stone. Lightly coat grill pan with olive oil – spray works best but a pastry brush also works.
  2. Place peaches, flesh side down, on grill pan. Grill 30 seconds on each side, until grill marks form. Remove to plate and set aside.
  3. Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time. Your cooking surface should be about 375°F.
  4. Lightly grease pan – we like to use about a tablespoon of oil and use a paper towel to quickly spread and wipe off excess.
  5. Combine Birch Benders and water.
  6. Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
  7. Cook until bubbles have formed and popped, and sides are mostly dry.
  8. Turn once, cook an additional minute.
  9. Remove from heat. Store in a 200° oven if making a larger batch.
  10. Top with grilled peaches and maple syrup, serve immediately.

 

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