Cinnamon & Spice Pancakes With Warm Peach Topping - cooking recipe

Ingredients

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons cooking oil
1/2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground
4 -5 peaches, ripened (skinned, pitted and sliced)
2 tablespoons butter
2 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground

Preparation

Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F).
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg.
In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and vanilla extract; then whisk until combined.
Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
While cooking the pancakes, start the peach topping. In a medium saucepan over medium heat, melt butter. Add peach slices, maple syrup, lemon juice, 1 teaspoons cinnamon and 1/8 teaspoons nutmeg; toss to coat evenly. Cook, stirring occasionally for 5 - 10 minutes or until peach slices have softened slightly, and a sauce is formed. Remove from heat and cover until ready to eat.
Using a 1/4 cup sized measuring cup, pour pancake batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
Serve pancakes hot with peach topping.