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.
