Peach Melba Pancakes

Who wouldn't want to come to the table?

 Take advantage of all the fresh fruit available throughout this season. Fresh raspberries and sweet ripe peaches are a tasty pair and add nutritional value to a stack of pancakes. Make your raspberry sauce ahead of time and have your fruit cut up so that everything is  ready when the pancakes come off the griddle.

Ingredients: (makes 10-12 pancakes)

• 1 cup flour
• 2 tsp baking powder
• 2 tsp ground flax seed
• 1/2 tsp salt
• 1 tbsp sugar
• 1 large egg
• 1 cup buttermilk
• 3 tbsp melted butter

Method:

1. Stir together dry ingredients.
2. In a separate bowl beat egg slightly with a fork and add buttermilk and melted butter.
3. Stir wet ingredients into dry ingredients and stir until well incorporated. 
4. Lightly spray griddle and heat. Using a 1/2 cup measuring helps to make pancakes uniform. Pour onto hot griddle until bubbly on top side, flip and cook several more minutes.

Warm Raspberry Sauce:

•  2 cups frozen raspberries
• 1/3 cup sugar
• 1 tbsp corn starch
• 1 tsp lemon juice

Method:

1. Place frozen berries in a microwaveable bowl.
2. Sprinkle with sugar and cornstarch.
3. Cook for several minutes. Stir and cook one minute at a time until berries are cooked down and slightly thickened. Add lemon juice.
4. Strain hot berry mixture through a fine sieve. Discard seeds.

Fresh fruit: To serve 4

• 2 peaches cut up
• 1 1/2 -2  cups fresh raspberries

To Serve: Pour warm raspberry sauce over pancakes and top with fresh fruit.