Pancakes
Peach Ginger Pancakes with Peach Compote
Makes 24, 4-inch pancakes
Ingredients
Pancakes
- 1 lb (3 1/2 cups) Krusteaz Professional® Buttermilk Pancake Mix 731-0120
- 20 fl oz (2 1/2 cups) cool water
- 1 oz (1/8 cup) crystalized ginger, chopped
- 12 oz (1 1/2 cups) sliced peaches
Peach Compote
- 16 oz (2 cups) sliced peaches
- 3 Tbsp butter
- 2 Tbsp sugar
Method
- For pancakes, mix Krusteaz Professional Buttermilk Pancake Mix and water together using a wire whip until well-blended. Fold in ginger.
- Pour batter onto a lightly greased, preheated 365°-375°F griddle. Place sliced peaches over batter.
- Cook pancakes 1 1/4- 1 1/2 minutes per side. Turn only once.
- For compote, sauté all topping ingredients on medium heat until warm. Spoon compote over prepared pancakes.
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