Summer Lime Pancakes with Peach Sauce

What you will need:

4 Medium peaches

½ cup light brown sugar

1 pinch cinnamon

½ cup orange juice

1 TBS Patricia & Paul Peach Balsamic Vinegar

2 ½ cups all purpose flour

¼ cup granulated sugar

4 tsp baking powder

¾ tsp salt

2 beaten large eggs

Raspberries

2 cups milk

2 TBS Patricia & Paul Persian Lime Olive Oil

Preparation:

Fill a pot large enough to hold the peaches with water and bring to a boil. Submerge the peaches for 30 seconds. Remove and drain. Peel peaches as soon as they are cool enough to handle. Slice and pit the peaches. Combine sliced peaches, brown sugar, cinnamon and orange juice in a sauce pan. Bring to a boil and reduce to simmer for 15 – 20 minutes until sauce begins to thicken. Remove from the heat and stir in the Balsamic.

While sauce is simmering whisk together flour, sugar, baking powder and salt in a large bowl. Mix together eggs, milk and Olive Oil. Add to flour mixture and stir just until blended but with some lumps still remaining. Pour about ¼ cup of the batter on to a hot greased griddle or frying pan. When bubbles begin forming on the top, edges look set and bottom is lightly browned turn the pancakes and cook the other side until golden. Top pancakes with peach sauce and serve.