Peach Poppy Seed Sour Cream Pancakes Food

PEACH AND POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 2 9x5-inch bread pans with cooking spray.
• Stir the applesauce, sugar, honey and eggs together in a bowl; fold the chopped peaches into the applesauce mixture. Add the baking soda, vanilla extract, almond extract, poppy seeds, and flour; stir to combine into a batter. Pour about half of the batter into each of the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BAKED PEACH PANCAKE

Steps:

• In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.

SOUR CREAM-POPPY SEED CAKE

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.

PEACH & POPPY SEED SOUR CREAM PANCAKES

Steps:

• 1. Peel peaches, if you wish then slice into thin wedges. Microwave 2 tbsp (30ml) butter in a small bowl until melted. In a large bowl, using a fork, stir flour sugar, poppy seeds, baking powder and salt. Make a well in center. 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 (5ml) butter in a large frying pan over medium heat. (Save time by cooking on a large griddle or simultaneously in 2 pans.) Use a ¼ cup (50ml) 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 peaches 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 panckes. Delicious drizzled with maple syrup.

PEACH AND POPPY SEED SOUR CREAM PANCAKES

Steps:

• In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
• Make a well in the centre.
• In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
• Pour into the flour mixture and stir just until evenly mixed.
• Melt 1 teaspoon butter in a large frying pan over medium heat.
• Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time.
• Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
• Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
• Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
• Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.

SOUR CREAM POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds.
• Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving.

ORANGE- POPPY SEED PANCAKES

Steps:

• Preheat the oven to 200°F Put the soy milk and water into a small bowl and stir until well combined.
• Whisk the dry ingredients together in a large bowl. Add the wet and stir to combine, using as few strokes as possible so you do not overmix the batter.
• Let sit for 5 minutes to allow the batter to thicken. Lightly oil a frying pan over medium heat.
• Using a measuring cup, pour 1/4 cup dollops of batter onto the pan . Cook until pancakes are bubbly on top and the edges are slightly dry, 2 to 3 minutes. Trun and cook until the pancakes are light brown on the bottom, 2 to 3 more minutes.
• Transfer finished pancakes to a baking sheet and keep warm in the oven while you cook the rest. Oil the pan before each new batch.
• Serve with your choice of toppings!