Recipe Categories
Breads
Breakfast
Pancakes

Kat's Peach Pancake

1 egg, lightly beaten
1/2 cup peach yogurt
1/2 cup 1% milk
2 tablespoons canola oil
1 Tbsp sugar
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 cup chopped peaches, fresh or canned, well drained

Mix egg, yogurt, milk, oil, and sugar. In a separate small bowl, combine the flour, baking powder, baking soda, and cinnamon with a wire whisk. Add the flour mixture to the liquid mixture and stir just enough to combine (batter may be lumpy). Fold in the chopped peaches. Spray a hot griddle lightly with cooking oil and preheat to 325 degrees. Pour approximately 1/4 cup of batter on the griddle for each pancake. Cook until light brown on the bottom. Flip the pancakes over and finish cooking.

Serves 4

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- George T. Hewitt