Tools:
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Snowflake Copper Cookie Cutter
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Dessert Whipper™ Pro
Ingredients:
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2 cups biscuit mix
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2 tablespoons light brown sugar firmly packed
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2 tablespoons ginger or 1/2 teaspoon ground ginger finely chopped crystallized
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1 cup milk
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2 tablespoons vegetable oi
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2 eggs
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1 cup peaches chopped (fresh, canned or frozen)
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whipped cream or whipped topping
Makes: Batter serves 16-18 pancakes.
instructions
In large bowl, combine biscuit mix, brown sugar, ginger, milk, oil and eggs. Beat or whisk until smooth. Stir in peaches.
Preheat oven to 250°F to use as pancake warmer. Spray skillet and snowflake cutter with vegetable pan spray and heat skillet over medium-high heat.
Place cookie cutter on bottom of skillet. While holding cutter down, pour 1/4 cup batter into cutter. Cook 1-2 minutes or until edges are cooked; remove cutter.
When top of pancake is bubbly, turn over and cook 30 seconds on other side. Place on oven-proof platter; cover and keep warm in oven. Repeat with remaining batter.
To serve, fill dessert decorator with whipped cream and pipe cream onto pancakes. Garnish with sliced peaches.