Serve these wonderful pancakes on warmed plates with warmed maple syrup, peach jam, and some powdered sugar sprinkled on top, along with Canadian bacon and orange juice.
- 2 ripe peaches, peeled and diced
- 4 tablespoons sugar, divided
- ¼ teaspoon cinnamon
- ¾ cup flour
- 1 teaspoon baking powder
- 1 egg, separated
- ¾ cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter
In small bowl, toss peaches with 2 tablespoons sugar and cinnamon.
In medium bowl, combine flour, remaining 2 tablespoons sugar, baking powder, egg yolk, milk, and vanilla and stir just until combined.
Beat egg white until stiff; fold into flour mixture, then fold in peach mixture.
Grease a skillet heated to medium with butter and cook pancakes, flipping once, until done.
Use a ¼-cup measure to scoop out the batter, and pour onto a hot, greased skillet. Cook pancakes until the edges start to look dry and cooked and bubbles form on the surface, about 2 to 4 minutes. Carefully flip the pancakes and cook until the second side is light brown, 1 to 2 minutes longer.