Peaches and Cream Pancakes

Ingredients

• All-purpose flour (1 cup)
• Baking powder (2 teaspoons)
• Sugar (2 tablespoons)
• Salt (1/4 teaspoon)
• Milk (3/4 cup)
• Egg (1, large)
• Unsalted butter (2 tablespoons, melted (plus more for cooking))
• Vanilla extract (1 teaspoon)
• Fresh peaches (1-2, diced)
• Heavy cream (1 cup)
• Powdered sugar (2 tablespoons)
• Additional peaches (for topping, optional)

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, egg, melted butter, and vanilla extract 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, ensuring they are evenly distributed throughout the batter.
5. To make the cream sauce, in a medium bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and continue to beat until firm peaks form. Set aside.
6. Heat a non-stick skillet or griddle over medium heat. Grease with a little butter or cooking spray.
7. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter, greasing the skillet as needed.
9. Serve the pancakes warm, topped with a generous dollop of whipped cream sauce and additional diced peaches if desired.