Calgarypuck Forums - The Unofficial Calgary Flames Fan Community - View Single Post - The "here is what I always make to eat at Christmas" thread..

ricosuave · 12-13-2008, 09:27 AM

This is our traditional xmas morning breakfast...

Peach & poppyseed sour cream pancakes

Nutrients per pancake
4g protein
6.9g fat
19.2g carbohydrates
1g fibre
1mg iron
88mg calcium
178mg sodium
154calories
Good source of folacin

Preparation time 15 minutes
Cooking time 4 minutes per batch
Makes 14 to 16 medium pancakes

4 small peaches

2tbsp (30 mL) butter
2cups (500 mL) all-purpose flour
1/4cup (50 mL) granulated sugar
2tbsp (30 mL) poppy seeds
1tbsp (15 mL) baking powder
1/2tsp (2 mL) salt
2 eggs
1 1/2 cups (375 mL) milk
1 cup (250 mL) regular or light sour cream
1tsp (5 mL) vanilla
butter for cooking pancakes

1.Peel peaches, if you wish, then slice into thin wedges. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until evenly mixed.

2.Melt about 1 tsp (5 mL) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes. Immediately top each with 2 or 3 peach wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until pancakes are golden, 2 to 3 minutes. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup.

12-13-2008, 09:27 AM	#28
ricosuave Threadkiller Join Date: Oct 2003 Location: 51.0544° N, 114.0669° W Exp:	This is our traditional xmas morning breakfast... Peach & poppyseed sour cream pancakes Nutrients per pancake 4g protein 6.9g fat 19.2g carbohydrates 1g fibre 1mg iron 88mg calcium 178mg sodium 154calories Good source of folacin Preparation time 15 minutes Cooking time 4 minutes per batch Makes 14 to 16 medium pancakes 4 small peaches 2tbsp (30 mL) butter 2cups (500 mL) all-purpose flour 1/4cup (50 mL) granulated sugar 2tbsp (30 mL) poppy seeds 1tbsp (15 mL) baking powder 1/2tsp (2 mL) salt 2 eggs 1 1/2 cups (375 mL) milk 1 cup (250 mL) regular or light sour cream 1tsp (5 mL) vanilla butter for cooking pancakes 1.Peel peaches, if you wish, then slice into thin wedges. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, poppy seeds, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until evenly mixed. 2.Melt about 1 tsp (5 mL) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes. Immediately top each with 2 or 3 peach wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes. Turn and continue to cook until pancakes are golden, 2 to 3 minutes. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup. __________________ https://www.reddit.com/r/CalgaryFlames/ I’m always amazed these sportscasters and announcers can call the game with McDavid’s **** in their mouths all the time.