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Thursday, September 27, 2012

Pancakes with Peaches and Cream

Breakfast for dinner is one of my favorite things to make and eat!

Tonight we had pancakes with peaches and cream, extra thick bacon, and eggs.

Pancake recipe:

2 1/2 cups flour
6 tsp baking powder
2 tbs sugar
1/4 tsp salt
2 eggs beaten
2 1/4 cups milk
1/4 vegetable oil

Combine the dry ingredients in a large bowl.  Mix the wet ingredients in a smaller bowl. Then stir in the liquids to the dry.  Do not over stir!  You want to see lumps in the batter.

Lumpy batter is better batter.


Make sure the pan is hot.  One recipe I read mentioned to see if water "dances" on the skillet.  Pour on the batter and make sure it is thin, otherwise your pancake may not cook all the way through.  When it turns brown, flip!


Mmmm...bacon...  Have you read about the bacon shortage expected next year?  It is terrible!  We need to eat all the bacon we can while we can!


One way to tell if your pancake is ready to be flipped?  If there are bubbles forming!


I decided to cook the eggs in the same pan as the bacon with the grease.


While I'm not a huge fan of canned fruits/veggies, it is easier than peeling peaches for my recipe.  Aluminum is not healthy for you, but these cans are coated with something...plastic?  Who knows if that's any better for you...


My camera started acting up, but luckily I was able to snap this picture of the whole plate. Want to come over for dinner?  We have plenty of leftovers, because we could only finish one pancake each!  There are three more left.

  
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