Seared Peach Pancakes

1. Slice fruit crosswise about 1/4 inch thick, cutting around pit to form rings. For apples, core and slice crosswise; set aside. 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 teaspoon butter to a hot, large nonstick 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 about 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 and peach slices; add butter to skillet as needed. Serve warm with maple syrup. Makes 8 servings.

Test Kitchen Tip: To slice peaches or nectarines into rings, slice the fruit crosswise around the pit, then peel off the ring. If you use apples, core the fruit first, then slice into rings.