Peach & poppyseed sour cream pancakes

Preparation time 15 minutes
Cooking time 4 minutes per batch
Makes 14 to 16 medium pancakes

4	small peaches
2 tbsp	(30 mL) butter
2 cups	(500 mL) all-purpose flour
1/4 cup	(50 mL) granulated sugar
2 tbsp	(30 mL) poppy seeds
1 tbsp	(15 mL) baking powder
1/2 tsp	(2 mL) salt
2	eggs
1 1/2 cups	(375 mL) milk
1 cup	(250 mL) regular or light sour cream
1 tsp	(5 mL) vanilla
	butter for cooking pancakes

1.Peel peaches, if you wish, then slice into thin wedges. Microwave 2 tbsp (30
mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour
with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a
medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour
into flour mixture and stir just until evenly mixed.

2.Melt about 1 tsp (5 mL) butter in a large frying pan over medium heat. (Save
time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup
(50-mL) measure to pour batter into hot frying pan. Depending on size of pan,
add 1 to 3 more pancakes. Immediately top each with 2 or 3 peach wedges and
push into batter. Cook until pancake surfaces are covered with bubbles and
edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until
pancakes are golden, 2 to 3 minutes. Place on a plate and keep warm in a low-
temperature oven while cooking remaining pancakes. Delicious drizzled with
maple syrup.