- 1 cup sliced strawberries
- 2 peaches, peeled, pitted, and coarsely chopped
- 1 tablespoon Grand Marnier
- 1/4 teaspoon pure vanilla extract
- Powdered sugar
- 1 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1 1/3 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Grand Marnier
- 1/2 teaspoon pure vanilla extract
- 2 peaches, peeled, pitted, and cut into small dice
Make the sauce: add the strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
Taste and add powdered sugar as needed. Store covered in the refrigerator until ready to use; will keep for about 1 day.
Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (the batter will be a little lumpy).
With a rubber spatula, gently fold in the peaches.
Lightly butter or oil your griddle or skillet. Preheat over medium heat (if using an electric griddle, set to 350°).
Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
Serve immediately with the Quick Strawberry-Peach Sauce.
- Yields: 14 pancakes
- Preparation Time: 45 minutes