Peach Ginger Pancakes with Peach Compote

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

 

Yield

24, 4-inch pancakes

Method

    1. For pancakes, mix Krusteaz Professional Buttermilk Pancake Mix and water together using a wire whip until well-blended. Fold in ginger.

    2. Pour batter onto a lightly greased, preheated 365°-375°F griddle. Place sliced peaches over batter.

    3. Cook pancakes 1 1/4- 1 1/2 minutes per side. Turn only once.

    4. For compote, sauté all topping ingredients on medium heat until warm. Spoon compote over prepared pancakes.

     

 

WHEAT