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Peachy Wheat Pancakes


Makes 8 Servings


1 cup unbleached white flour
½ cup wheat flour
3 tablespoons sugar
1¾ teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 tablespoons unsalted butter, melted
1½ cups milk
1 teaspoon vanilla extract
2 eggs, separated
½ cup finely diced peaches, with juice


Preheat griddle; griddle is ready when a drop of water dances on the surface. In a very large mixing bowl, combine all dry ingredients. In a medium bowl, combine milk, egg yolks, vanilla extract and melted butter. Gently mix into dry ingredients. Add peaches and their juice to the batter. In a separate bowl, whip the egg whites until they are fluffy, then gently fold into batter. Spoon batter by ¼-cupsful onto the heated griddle. When bubbles begin to appear on the surface of the pancake, flip it over and cook until golden brown. Top with sliced bananas and whipped cream.

“For a hearty breakfast the Shooting Star way, serve these pancakes with warm maple syrup, bacon, scrambled or over-medium eggs, fresh seasonal fruit and plenty of orange juice!” — Innkeeper, Shooting Star Bed & Breakfast --

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