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Seared Peach Pancakes

From PHEASANT COUNTRY INN
4 medium peaches or nectarines
2 cups all-purpose flour
1/4 cup of sugar
2 tsp.baking soda
3 eggs
1 3/4 cups milk
2 Tbsp. butter, melted
1 Tbsp. malt vinegar
Butter
Maple syrup

1. Slice fruit crosswise abut 1/4 inch thick, cutting around pit to form rings. In a bowl combine flour, sugar and baking soda. Make well in center of flour mixture; set aside.
2. In another bowl whisk together eggs, milk, melted butter and vinegar. Add egg mixture to flour mixture. Stir until moistened.
3. Add about 1 tsp. butter to a hot, large non stick skillet or griddle. Place a peach slice on hot skillet. Pour or spread a scant 1/4 cup batter over peach slice. Cook over medium heat abut 2 minutes on each side until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter . Serve with maples syrup. Makes 8 servings.