1. In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt. 2. Make a well in the centre. 3. In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla. 4. Pour into the flour mixture and stir just until evenly mixed. 5. Melt 1 teaspoon butter in a large frying pan over medium heat. 6. Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time. 7. Immediately top each pancake with 2 or 3 peach wedges and push into the batter. 8. Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes. 9. Turn and continue to cook until the pancakes are golden, 2 to 3 minutes. 10. Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
