Peach 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 (plus extra for greasing)

Peaches

1 cup, diced

Apricots

1 cup, diced

Maple syrup

for serving

Instructions

1. In a large bowl, whisk together the 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 perfectly fine.
4. Gently fold in the diced peaches and apricots, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with unsalted butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for another 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed.
8. Serve the pancakes warm, generously drizzled with maple syrup.