Peach And Poppy Seed Sour Cream Pancakes - cooking recipe

Ingredients

4 peaches, sliced into thin wedges (Leave on the peel if you want)
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup light sour cream (Use full fat sour cream if preferred)
1 teaspoon vanilla
extra butter, for cooking the pancake

Preparation

In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
Make a well in the centre.
In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
Pour into the flour mixture and stir just until evenly mixed.
Melt 1 teaspoon butter in a large frying pan over medium heat.
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.
Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.