Peach Melba Pancakes - cooking recipe

Ingredients

Pancakes
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 egg
1 teaspoon vanilla extract (or 1/2 tsp. vanilla bean paste)
2 tablespoons vegetable oil
1 peach, chopped, skin-on, slightly ripened
2 tablespoons cooking spray, butter-flavored
Raspberry Sauce
2 cups raspberries, fresh
1/2 cup sugar
3 tablespoons flour
1/2 cup water

Preparation

In a medium saucepan, gently toss together raspberries, sugar and flour. Drizzle water over all and cook on stovetop burner over medium-low heat for 10-15 minutes, stirring often, until juicy and slightly thickened. Remove from heat, cover and set aside.
In a medium mixing bowl, whisk together pancake ingredients (except for chopped peach).
Heat a griddle pan or electric griddle to medium heat (approximately 300 F for electric griddle). Coat with cooking spray.
With a 1/4-cup measuring cup, drop batter onto griddle. The batter will spread out into a circle of 5-6 inch diameter. Sprinkle with chopped peaches. Watch carefully as not to burn pancakes. When entire surface of pancake is covered in air bubbles (about 2-3 minutes), carefully turn with a large spatula and cook for another 2-3 minutes. Note: Between each batch of pancakes, CAREFULLY blot excess grease from griddle with a bunched-up paper towel. This prevents the grease from blackening and discoloring your pancakes.
With large spatula, remove pancakes to serving dish and cover until ready to serve.
Serve two pancakes (side-by-side and overlapping) with desired amount of raspberry sauce spooned over both.