Peach pancakes with topping

Ingredients:

• 2 ripe peaches, each peach half cut into 10 thin slices
• 1 and 2/3 cups premium flour
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 tbsp baking powder
• 1/4 teaspoon baking soda
• 1/2 tsp salt
• 1 and 1/4 cups milk
• 2 eggs category CO
• 1/2 tsp almond extract
• 3 tbsp (45 g) butter, melted, plus more for greasing
• 1/4 cup brown sugar
• 1/4 cup toasted almonds, chopped
• Powdered sugar, maple syrup or whipped cream for serving

Preparation:

1. Preheat the oven to 100°C. Line a baking sheet with two kitchen towels, one on top of the other, and place it in the oven. This will help keep your pancakes warm.
   
   In a large bowl, combine flour, cornstarch, powdered sugar, baking powder, baking soda and salt.
   
   In another bowl, combine the milk, eggs, melted butter, and almond extract. Add the milk mixture to the flour mixture and stir until combined and the dough thickens. Let the dough rest for 5 minutes.
2. Heat a large skillet over medium heat and brush with oil. Spoon 1/4 cup batter into the skillet; repeat to make the second pancake. Top each pancake with 4 peach slices and sprinkle with 1 teaspoon brown sugar.
   
   Cook until the pancakes are golden brown on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through, about 1 minute 30 seconds.
3. Place the pancakes fruit-side up on a baking sheet, sandwiching them between two kitchen towels. Repeat with the remaining batter, peaches, and brown sugar to make more pancakes, greasing the pan with more oil after each batch.
   
   Place 3 pancakes on a plate, peach side up, sprinkle with almonds and powdered sugar and serve warm with maple syrup or whipped cream.
   
   Recipe pancakes with apples.
   
   

   Note

   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.