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Peach Pancakes with Butter Sauce

I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. —Mikayla Blackstar, Ponca City, Oklahoma

8 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 2% milk
2 eggs, lightly beaten
1/4 cup canola oil
1 can (15-1/4 ounces) peach halves, drained and finely chopped
SAUCE:
1 cup corn syrup
1/2 cup sugar
1/3 cup butter, cubed
1 egg
2 to 3 teaspoons vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder, cinnamon
and salt. Combine the milk, eggs and oil; add to dry ingredients
just until moistened. Fold in peaches.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
bubbles form on top. Cook until the second side is golden brown.
Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter

2 of 2

Peach Pancakes with Butter Sauce (continued)

Directions (continued)

and egg. Cook and stir over medium heat until mixture is thickened
and coats the back of a spoon. Stir in vanilla. Serve with pancakes.
Yield: 16 pancakes (2 cups sauce).

Nutrition Facts: 2 pancakes with 1/4 cup sauce equals 507 calories, 18 g fat (7 g saturated fat), 104 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 1 g fiber, 8 g protein.