Nectarine and Apricot Pancakes

Ingredients

All-purpose flour

1 cup

Baking powder

2 teaspoons

Sugar

2 tablespoons

Salt

1/4 teaspoon

Milk

1 cup

Egg

1, beaten

Unsalted butter

2 tablespoons, melted

Nectarines

1 cup, diced

Apricots

1 cup, diced

Maple syrup

for serving

Instructions

1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, whisk together the milk, beaten egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Gently fold in the diced nectarines and apricots, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of butter or cooking spray.
6. Scoop 1/4 cup of batter onto the skillet for each pancake, leaving enough space between them to spread.
7. Cook until bubbles form on the surface of the pancakes, then flip and cook for another 1-2 minutes or until golden brown.
8. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
9. Serve the pancakes warm, drizzled with maple syrup and garnished with extra slices of nectarines and apricots, if desired.