-
1
Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
-
2
Taste and add powdered sugar as needed.
-
3
Store covered in the refrigerator until ready to use; will keep for 1 day.
-
4
Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
-
5
In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
-
6
Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don't worry if the batter is a little lumpy).
-
7
With a rubber spatula, gently fold in the peaches.
-
8
Lightly butter or oil your griddle or skillet.
-
9
Preheat over medium heat (if using an electric griddle, set to 350u00b0).
-
10
Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
-
11
When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
-
12
Serve immediately w/ Quick Strawberry-Peach Sauce.
