RCI-BR.008.0160.001
Peach Dessert Pancakes
Makes 12 servings, about 24 four-inch pancakes.
Prep10 min
Cook50 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 1 1/2 cups
- margarine2 tablespoonsmelted
- amaretto or other almond flavored liqueur (optional)1 tablespoon
- 1 teaspoon
- 1 cup
- 2 tablespoons
- 1 teaspoon
- 1/4 teaspoon
- cooked brown rice1 cupcooled
- egg whites4 unitstiffly beaten
- 1 unit
- 1 unit
- sliced almonds2 tablespoonstoasted, for garnish (optional)
- frozen peach slices1 unitthawed and cut into chunks, for garnish (optional)
- 1 unit
- -ounce bag frozen sliced peaches1 16 unitthawed
- 1/4 cup
- amaretto or other almond flavored liqueur (optional)2 tablespoons
- 2 tablespoons
Method
1
Prepare the peach sauce by combining thawed frozen peaches, 1/4 cup sugar, 2 tablespoons amaretto (if using), and 2 tablespoons lemon juice in a saucepan over medium heat. Stir occasionally and simmer until the sauce thickens slightly, about 8-10 minutes.
2
While the sauce simmers, whisk together all-purpose flour, 2 tablespoons sugar, baking powder, and salt in a large mixing bowl.
3
In a separate bowl, combine skim milk, melted margarine, 1 tablespoon amaretto (if using), and vanilla extract and mix well.
4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix as lumps are acceptable. Gently fold in the cooled brown rice until evenly distributed.
5
Using a clean, grease-free bowl, ensure the egg whites are stiffly beaten and form peaks. Gently fold the beaten egg whites into the batter in two additions to maintain maximum volume and lightness.
6
Heat a large non-stick skillet or griddle over medium heat and lightly coat with vegetable cooking spray. Test readiness by sprinkling a small drop of water on the surface; it should sizzle immediately.
7
Pour about 1/4 cup of batter onto the hot griddle for each pancake, spacing them about 2 inches apart. Cook for 2-3 minutes until the edges appear set and bubbles form on the surface.
3 minutes
8
Flip the pancakes carefully and cook for another 1-2 minutes until the undersides are golden brown.
2 minutes
9
Transfer the cooked pancakes to a warm serving plate and repeat with remaining batter, re-coating the griddle with cooking spray as needed.
10
Arrange the warm pancakes on individual plates and generously spoon the warm peach sauce over the top of each serving.
11
Garnish each plate with toasted sliced almonds and chunks of thawed frozen peaches if desired. Serve immediately while the pancakes are warm.