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1
Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
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2
Taste and add powdered sugar as needed.
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3
Store covered in the refrigerator until ready to use; will keep for 1 day.
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4
Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
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5
In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
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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).
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7
With a rubber spatula, gently fold in the peaches.
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8
Lightly butter or oil your griddle or skillet.
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9
Preheat over medium heat (if using an electric griddle, set to 350u00b0).
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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.
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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.
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12
Serve immediately w/ Quick Strawberry-Peach Sauce.